The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers. Food Science and Technology Journal (Foodscitech), [S. l.], v. 3, n. 2, p. 38–46, 2020. DOI: 10.25139/fst.v3i2.3231. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/3231. Acesso em: 16 jun. 2026.