ZENDY VIOLITA RUKMANA; IDA AGUSTINI SAIDI. Effect of Various Blansing Treatment and Drying Temperature on Organoleptic Characteristics of Mustard Leaf Stalk Flour (Brassica juncea): Pengaruh Berbagai Perlakuan Blansing dan Suhu Pengeringan Terhadap Karakteristik Organoleptik Tepung Tangkai Daun Sawi (Brassica juncea). Procedia of Engineering and Life Science, [S. l.], v. 1, n. 1, 2021. DOI: 10.21070/pels.v1i1.740. Disponível em: https://pels.umsida.ac.id/index.php/PELS/article/view/740. Acesso em: 1 jul. 2025.