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Nurainy, F. and Sugiharto, R. and Sari, D.W. (2015) Pengaruh Perbandingan Tepung Tapioka dan Tepung Jamur Tiram Putih (Pleurotus Oestreatus) terhadap Volume Pengembangan, Kadar Protein, dan Organoleptik Kerupuk. [Effect of Tapioca and White Oyster Mushroom (Pleurotus oestreatus) Flour on Expansion Volume, Protein Content, and Censory Characteristics of Crakers]. Jurnal Teknologi & Industri Hasil Pertanian, 20 (1). pp. 11-24.

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