HAIRIYAH, N.; ILMANNAFIAN, A. G.; WULANDARY, M. Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata) Terhadap Sifat Kimia dan Sensori Pancake. JURNAL AGROINDUSTRI HALAL, [S. l.], v. 7, n. 1, p. 035–042, 2021. DOI: 10.30997/jah.v7i1.3201. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/035%20-%20042. Acesso em: 25 jul. 2024.