BIANDARI DEVI PERMATASARI, Komang; 						TIMUR INA, Putu; 						YUSA, Ni Made.
 PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF).
<strong>Jurnal Ilmu dan Teknologi Pangan (ITEPA)</strong>, [S.l.], v. 7, n. 2, p. 53-64, july 2018.
ISSN 2527-8010.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/itepa/article/view/41131" target="_new">https://ojs.unud.ac.id/index.php/itepa/article/view/41131</a>&gt;. Date accessed: 19 may 2024.
doi: <a href="https://doi.org/10.24843/itepa.2018.v07.i02.p06">https://doi.org/10.24843/itepa.2018.v07.i02.p06</a>.