[1]
Wahjuningsih, S.B. et al. 2019. The Effect of K-Carrageenan Addition to the Characteristics of Jicama Starch-Based Edible Coating and Its Potential Application on The Grapevine. International Journal on Advanced Science, Engineering and Information Technology. 9, 2 (Mar. 2019), 405–410. DOI:https://doi.org/10.18517/ijaseit.9.2.8089.