[1]
Rachmawati, A.D. et al. 2026. SUBSTITUTION OF TARO FLOUR (Colocasia esculenta) AND KATUK LEAVES (Sauropus androgynus) IN THE MANUFACTURE OF CATFISH DIMSUM". Journal of Applied Culinary Arts. 2, 1 (Jan. 2026), 61–77. DOI:https://doi.org/10.21831/jaca.v2i1.2972.