MARYANI, Y.; ROCHMAT, A. .; JAYANUDIN; KURNIAWAN, T. Effect of heating time on the nutritional value of sap during traditional brown sugar processing from Arenga pinnata. Asia-Pacific Journal of Science and Technology, [S. l.], v. 25, n. 04, p. APST–25, 2020. DOI: 10.14456/apst.2020.37. Disponível em: https://so01.tci-thaijo.org/index.php/APST/article/view/240590. Acesso em: 6 may. 2024.