WANGI, Intan Indah Ayu; PERTIWI, Sri Rejeki Retna; KURNIAN, Muhammad Fakih. Karakteristik Sensori dan Kimia Bolu Karamel Berdasarkan Perbandingan Tepung Mocaf (Modified cassava flour) dan Tepung Biji Nangka (Artocarpus heterophyllus). Karimah Tauhid, [S. l.], v. 3, n. 6, p. 6240–6263, 2024. DOI: 10.30997/karimahtauhid.v3i6.13375. Disponível em: http://103.127.96.46/index.php/karimahtauhid/article/view/13375. Acesso em: 8 jun. 2026.