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 Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method.
<strong>Indonesian Journal of Food Technology</strong>, [S.l.], v. 4, n. 2, p. 235-246, dec. 2025.
ISSN 2962-6641.
Available at: &lt;<a href="https://jos.unsoed.ac.id/index.php/ijft/article/view/18237" target="_new">https://jos.unsoed.ac.id/index.php/ijft/article/view/18237</a>&gt;. Date accessed: 24 dec. 2025.
doi: <a href="https://doi.org/10.20884/1.ijft.2025.4.2.18237">https://doi.org/10.20884/1.ijft.2025.4.2.18237</a>.