1.
Ulfa R, Prasiwi LW. Karakteristik Kimia Roti Tawar Dengan Substitusi Tepung Labu Kuning. JIPANG [Internet]. 2019Jul.19 [cited 2024May4];1(1):40-5. Available from: https://ejournal.unibabwi.ac.id/index.php/jipang/article/view/416