ADI, A. C.; RIFQI, M. A.; ADRIANI, M.; FARAPTI, F.; HARYANA, N. R.; ASTINA, J. EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE. Media Gizi Indonesia, [S. l.], v. 15, n. 3, p. 159–166, 2020. DOI: 10.20473/mgi.v15i3.159-166. Disponível em: https://e-journal.unair.ac.id/MGI/article/view/13486. Acesso em: 7 aug. 2024.