Chemical Quality and Organoleptic Vegetable Shredded. Food Science and Technology Journal (Foodscitech), [S. l.], v. 3, n. 2, p. 27–37, 2020. DOI: 10.25139/fst.v3i2.3179. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/3179. Acesso em: 25 jun. 2026.