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Pengaruh Persentase Puree Labu Kuning dan Substitusi Tepung Sorgum Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Dodol Garut. Journal of Food and Agricultural Technology, [S. l.], v. 3, n. 2, p. 72–94, 2026. DOI: 10.26486/j4exjj36. Disponível em: https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/5209. Acesso em: 20 may. 2026.