IHROMI, S.; PUTRI, D.; MARIANAH, M.; NURHAYATI, N. PENGEMBANGAN PRODUK TORTILLA DENGAN KOMBINASI TEPUNG JAGUNG, LABU KUNING DAN TEMPE. Pro Food, [S. l.], v. 8, n. 2, p. 23–36, 2022. DOI: 10.29303/profood.v8i2.255. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/255. Acesso em: 22 nov. 2024.