“OPTIMISATION OF FRUIT VINEGAR PROCESS FROM BACCAUREA LANCEOLATA (MIQ.) MÜLL.ARG. USING CENTRAL COMPOSITE DESIGN WITH ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL” (2025) Jurnal Teknologi (Sciences & Engineering), 87(5), pp. 987–998. doi:10.11113/jurnalteknologi.v87.23406.