Hartati Y, Priyanto G, Yuliati K, Pambayun R. Effect of Temperature and Heating Time on Chemical and Proximate Characteristics of Laksan Sauce as a Palembang Traditional Food. Pak. J. Nutr. [Internet]. 2018 Jan. 15 [cited 2025 Aug. 30];17(2):64–70. Available from: https://pjnonline.org/pjn/article/view/2572