AZ ZAHRA, Zhelina. Analisis Daya Terima Pasta Kering Fettucine dengan Penambahan Puree Labu Siam. JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG), [S. l.], v. 6, n. 02, p. 8–12, 2024. DOI: 10.36526/jipang.v6i02.4585. Disponível em: https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/4585. Acesso em: 1 jul. 2025.