HARTATI, Yuli; PRIYANTO, Gatot; YULIATI, Kiki; PAMBAYUN, Rindit. Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food. Pakistan Journal of Nutrition, Pakistan, v. 17, n. 2, p. 64–70, 2018. DOI: 10.3923/pjn.2018.64.70. Disponível em: https://pjnonline.org/pjn/article/view/2572. Acesso em: 30 aug. 2025.