Amrillah S, Pertiwi SRR, Rifqi M. Pengaruh Substitusi Tepung Labu Kuning terhadap Kualitas Kimia dan Sensori Kue Akar Kelapa . karimahtauhid [Internet]. 2024 Oct. 4 [cited 2026 Jun. 8];3(10):11582-9. Available from: http://103.127.96.46/index.php/karimahtauhid/article/view/15646