BANOET, Regina Ilse Marcelina. The Physical and Chemical Characteristics of Potato Doughnuts Using Semi-Liquid Local Yeast Derived from Myrrh of Red Fermented Palm Sap. Journal of Sustainable Development Science, [S. l.], v. 3, n. 2, p. 64–71, 2021. DOI: 10.46650/jsds.3.2.1161.64-71. Disponível em: http://43.243.142.146/index.php/jsds/article/view/1161. Acesso em: 14 nov. 2025.