PUSPITASARI, E.; WULANDARI, Y. D.; NURRAHMAN; SYA’DI, Y. K.; YONATA, D. Physicocemical and Sensory Characteristics of Pumpkin Sheet Jam with Porang Flour Addition. Pro Food, [S. l.], v. 11, n. 1, p. 63–74, 2025. DOI: 10.29303/profood.v11i1.482. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/482. Acesso em: 8 jun. 2025.