HANGGARA, H.; ASTUTI, S.; SETYANI, S. PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 21, n. 1, p. 13–27, 2016. DOI: 10.23960/jtihp.v21i1.13 - 27. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1382. Acesso em: 5 dec. 2025.