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Pengaruh Persentase Puree Labu Kuning dan Substitusi Tepung Sorgum Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Dodol Garut. JFAT [Internet]. 2026 Apr. 13 [cited 2026 May 20];3(2):72-94. Available from: https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/5209