Amrillah, Siti, Sri Rejeki Retna Pertiwi, and Muhammad Rifqi. “Pengaruh Substitusi Tepung Labu Kuning Terhadap Kualitas Kimia Dan Sensori Kue Akar Kelapa ”. Karimah Tauhid 3, no. 10 (October 4, 2024): 11582–11592. Accessed June 17, 2026. http://103.127.96.46/index.php/karimahtauhid/article/view/15646.