[1]
Aulia, M. et al. 2023. A STUDY OF THE MATURITY PROCESS OF RED GUTTY KETAN FOOD INGREDIENTS IN TERMS OF THE TASTE: EXTREMELY LOW FREQUENCY MAGNETIC FIELD RADIATION. EduFisika: Jurnal Pendidikan Fisika. 8, 3 (Dec. 2023), 378–384. DOI:https://doi.org/10.59052/edufisika.v8i3.30301.