S. Astuti, zulferiyenni zulferiyenni, and N. N. Yuningsih, “PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Properties of Soymik Candy]”, JTIHP, vol. 20, no. 1, pp. 25–37, Mar. 2015.