RACHMA SARI, A.; ROMADHON, F. A.; CAHYANTI, A. N.; PUTRI, A. S. Color, Carotene Content and Chemical of Yellow Pumpkin Flour with Differences in Saccharomyces cerevisiae Fermentation Time. Pro Food, [S. l.], v. 11, n. 1, p. 16–28, 2025. DOI: 10.29303/profood.v11i1.500. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/500. Acesso em: 20 aug. 2025.