WAHYUNINGSIH, S. Pengaruh Konsentrasi Enzim α-Amilase pada Hidrolisis Pati Labu Jepang (Kabocha). CHEESA: Chemical Engineering Research Articles, [S. l.], v. 2, n. 1, p. 26–32, 2019. DOI: 10.25273/cheesa.v2i1.4433. Disponível em: https://e-journal.unipma.ac.id/index.php/cheesa/article/view/4433. Acesso em: 10 may. 2025.