AMAJIDA, M. K.; ASTUTI, N.; BAHAR, A.; WIDAGDO, A. K. Pengaruh Proporsi Terigu dan Puree Sukun (Artocarpus Communis) terhadap Sifat Organoleptik Roti Tawar. VISA: Journal of Vision and Ideas, [S. l.], v. 5, n. 2, p. 1096–1```115, 2025. DOI: 10.47467/visa.v5i2.9179. Disponível em: https://journal-laaroiba.com/ojs/index.php/visa/article/view/9179. Acesso em: 28 apr. 2026.