Duration of Soaking and Different Concentration of Order Against Crude Fiber Levels, Total Sugar and Organoleptic Quality of Okra Pudding (Abelmoschus esculentus). Food Science and Technology Journal (Foodscitech), [S. l.], v. 2, n. 1, p. 14–21, 2019. DOI: 10.25139/fst.v2i1.1732. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/1732. Acesso em: 20 jun. 2026.