Hamidah N, Fransisca M, Asrifah I. PENGARUH SUBTITUSI TEPUNG LABU KUNING, TEPUNG IKAN LELE DUMBO TERHADAP NILAI GIZI, MUTU ORGANOLEPTIK BISKUIT. HCM [Internet]. 30Sep.2017 [cited 24Nov.2024];3(2):1 -9. Available from: https://stikeswch-malang.e-journal.id/Health/article/view/10