RAHMAN, Refani Fadli; AMINULLAH; HAPSARI, Distya Riski. Karakteristik Sensori, Kimia, dan Aktivitas Antioksidan Kue Egg Roll dengan Penambahan Tepung Temulawak (Curcuma xanthorrhiza Roxb). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 9, n. 3, p. 320–331, 2023. DOI: 10.30997/jah.v9i3.10019. Disponível em: http://103.127.96.46/index.php/Agrohalal/article/view/10019. Acesso em: 8 jun. 2026.