ULFA, Rosiana; PRASIWI, Lailianisa Wahyu. Karakteristik Kimia Roti Tawar Dengan Substitusi Tepung Labu Kuning. JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG), [S. l.], v. 1, n. 1, p. 40–45, 2019. Disponível em: https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/416. Acesso em: 9 jul. 2025.