RUKSANAN; HASTIAN. “Utilization of White Ginger (Zingiber Officinalee Rosc) as Natural Food Ingredients,". International Journal of Management and Education in Human Development, [S. l.], v. 2, n. 01, p. 108–114, 2022. Disponível em: https://ijmehd.com/index.php/ijmehd/article/view/58. Acesso em: 3 may. 2024.