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 October 12, 2024. https://ojs.unida.ac.id/karimahtauhid/article/view/15646.