[1]
A. Rachma Sari, F. A. Romadhon, A. N. Cahyanti, and A. S. Putri, “Color, Carotene Content and Chemical of Yellow Pumpkin Flour with Differences in Saccharomyces cerevisiae Fermentation Time”, profood, vol. 11, no. 1, pp. 16–28, May 2025.