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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 3, no. 2 (April 13, 2026): 72–94. Accessed May 20, 2026. https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/5209.