GUNAM, I. B. W.; KABAN, T. E. B.; SUWARIANI, N. P. Effect of yeast concentration and fermentation time on the characteristics of tuak from coconut sap. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 5, n. 2, p. 139–150, 2022. DOI: 10.20956/canrea.v5i2.599. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/599. Acesso em: 24 nov. 2024.