Syafutri, M. I., and E. Lidiasari. “PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics)”. Jurnal Teknologi &Amp; Industri Hasil Pertanian, vol. 19, no. 3, Oct. 2014, doi:10.23960/jtihp.v19i3.%p.