The acidity level of fermented egg flour with various drying technologies
Crossref DOI link: https://doi.org/10.51227/ojafr.2026.27
Published Online: 2026-07-30
Update policy: https://doi.org/10.51227/crossmark-ojafr
MANGALISU, Azmi https://orcid.org/0000-0002-6138-1535
KURNIAWAN, Muhammad Erik https://orcid.org/0000-0003-2645-5428
YUSTISIA, Dian https://orcid.org/0000-0002-4117-5427
Version of Record valid from 2026-07-30
Publication History
received: 2026-07-30
