SYAFUTRI, M. I.; LIDIASARI, E. 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, [S. l.], v. 19, n. 3, p. 289–296, 2014. DOI: 10.23960/jtihp.v19i3.289 -296. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/609. Acesso em: 19 oct. 2025.