KHAIRINA, Rita; UTAMI, Tyas; RAHARJO, Sri; CAHYANTO, Muhammad Nur. Changes in Sensory, Physicochemical and Microbiological Properties of Ronto During Fermentation. Pakistan Journal of Nutrition, Pakistan, v. 16, n. 8, p. 629–637, 2017. DOI: 10.3923/pjn.2017.629.637. Disponível em: https://pjnonline.org/pjn/article/view/2516. Acesso em: 30 aug. 2025.