HARVEY FEBRIANTA; USFAH PRASTUJATI, A. .; MANGINDAAN, D. . The effect of marinated duck meat using turmeric with modified cassava flour as an encapsulant. International Journal of Science and Environment (IJSE), [S. l.], v. 5, n. 4, p. 32–36, 2025. DOI: 10.51601/ijse.v5i4.237. Disponível em: https://ijsenet.com/index.php/IJSE/article/view/237. Acesso em: 25 nov. 2025.