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2026. Pengaruh Persentase Puree Labu Kuning dan Substitusi Tepung Sorgum Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Dodol Garut. Journal of Food and Agricultural Technology. 3, 2 (Apr. 2026), 72–94. DOI:https://doi.org/10.26486/j4exjj36.