Syafutri, M.I. and Lidiasari, E. 2014. PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics). Jurnal Teknologi & Industri Hasil Pertanian. 19, 3 (Oct. 2014). DOI:https://doi.org/10.23960/jtihp.v19i3.%p.