Rachma Sari, A., 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”. Pro Food, vol. 11, no. 1, May 2025, pp. 16-28, doi:10.29303/profood.v11i1.500.