Pengaruh Ragi dan Lama Fermentasi Terhadap Mutu Kimia dan Organoleptik pada Tape Biji Barley: Effect of Yeast Concentration and Fermentation Time on pH, Alcohol Content, and Organoleptic Quality of Barley Seed Tapai. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 3, n. 1, p. 49–56, 2024. DOI: 10.30812/jtmp.v3i1.4287. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/4287. Acesso em: 5 jul. 2025.