Wangi IIA, Pertiwi SRR, Kurnian MF. Karakteristik Sensori dan Kimia Bolu Karamel Berdasarkan Perbandingan Tepung Mocaf (Modified cassava flour) dan Tepung Biji Nangka (Artocarpus heterophyllus). karimahtauhid [Internet]. 2024 Jun. 6 [cited 2026 Jun. 8];3(6):6240-63. Available from: http://103.127.96.46/index.php/karimahtauhid/article/view/13375