Amajida MK, Astuti N, Bahar A, Widagdo AK. Pengaruh Proporsi Terigu dan Puree Sukun (Artocarpus Communis) terhadap Sifat Organoleptik Roti Tawar. JVI [Internet]. 2025 Oct. 16 [cited 2026 Apr. 28];5(2):1096–1```115. Available from: https://journal-laaroiba.com/ojs/index.php/visa/article/view/9179