MARDIYANTO, Mohammad; FATONI KURNIANTO, Mokhamad. Karakteristik Sensoris Edamame Crunchy Berdasarkan Perbedaan Waktu Pengovenan: The Characterize of Sensory from Edamame Crunchy Based on Different Level Time Oven Processing. NaCIA (National Conference on Innovative Agriculture), [S. l.], v. 2, n. 1, p. 88–92, 2024. DOI: 10.25047/nacia.v2i1.258. Disponível em: https://ocs.polije.ac.id/index.php/pnacia/article/view/258. Acesso em: 18 apr. 2025.