SUDIARTA, I. W.; DEWI, N. K. P. C.; RUDIANTA, I. N.; SETIANINGSIH, L. P. P. Characteristics of Instant Betutu Seasoning Using the Foam-Mat Drying Method. Formosa Journal of Applied Sciences, [S. l.], v. 3, n. 7, p. 1983–1994, 2024. DOI: 10.55927/fjas.v3i7.9753. Disponível em: https://journal.formosapublisher.org/index.php/fjas/article/view/9753. Acesso em: 20 apr. 2026.