SINGARSARI DIASAPUTRI, Ketut Ayurina; 						PUSPAWATI, Ni Nyoman; 						SUPARTHANA, Putu.
 Pengaruh Proporsi Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Karakteristik Brownis Panggang.
<strong>Jurnal Ilmu dan Teknologi Pangan (ITEPA)</strong>, [S.l.], v. 12, n. 4, p. 1114-1124, dec. 2023.
ISSN 2527-8010.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/itepa/article/view/113332" target="_new">https://ojs.unud.ac.id/index.php/itepa/article/view/113332</a>&gt;. Date accessed: 24 feb. 2025.
doi: <a href="https://doi.org/10.24843/itepa.2023.v12.i04.p25">https://doi.org/10.24843/itepa.2023.v12.i04.p25</a>.