AULIA, Mashita; ALFIYANTI, Naila Putri; NOVIANTI, Vinata Dewi; ANGGRAENI, Firdha Kusuma Ayu; YUSHARDI, Yushardi; PRABANDARI, Audri Mely. A STUDY OF THE MATURITY PROCESS OF RED GUTTY KETAN FOOD INGREDIENTS IN TERMS OF THE TASTE: EXTREMELY LOW FREQUENCY MAGNETIC FIELD RADIATION. EduFisika: Jurnal Pendidikan Fisika, [S. l.], v. 8, n. 3, p. 378–384, 2023. DOI: 10.59052/edufisika.v8i3.30301. Disponível em: https://www.online-journal.unja.ac.id/EDP/article/view/30301. Acesso em: 28 apr. 2026.