NARYAMAJATI, A. T.; ROHMAH, L. F. .; VIVIANTI, A. A. .; SASMITO, D. P. .; CHHETRI, V.; HAMAD, A. The Flour Source’s Role as a Fermentation Substrate Influences the Physical Attributes of Nata de Coco . Research in Chemical Engineering, [S. l.], v. 3, n. 1, p. 08–12, 2024. DOI: 10.30595/rice.v3i1.173. Disponível em: https://ejournal.ump.ac.id/rice/article/view/173. Acesso em: 21 jan. 2026.