Mahdiyah M, Cahyana C, Nurhayati SN. Pengaruh Penambahan Pure Sukun (Artocarpus communis) Pada Pembuatan Pasta Segar Fettucine Terhadap Daya Terima Konsumen. jsb [Internet]. 2018May31 [cited 2024May2];1(1):28 -32. Available from: https://journal.unj.ac.id/unj/index.php/boga/article/view/7214