NOVI MAILIDARNI, Novi Mailidarni. Pengaruh Penambahan Formulasi Bawang Putih dan Waktu Pengeringan Bubuk terhadap Kualitas Bumbu Asam Keueng. Jurnal Agrida : Jurnal Ilmiah Pertanian, [S. l.], v. 4, n. 2, p. 41–48, 2024. DOI: 10.55616/agrida.v4i2.866. Disponível em: https://ejournal.unida-aceh.ac.id/agrida/article/view/866. Acesso em: 6 jun. 2026.