Pengaruh Rasio Rehidrasi Pada Fortifikasi Tepung Labu Kuning dan Tepung Ikan Lele Terhadap Karakteristik Fisik Bubur Bayi Instan: Effect of Rasio Rehydration on the Substitution of Pumpkin Flour and Catfish Flour on the Physical Characteristics of InstantBaby Porridge. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 4, n. 1, p. 71–81, 2025. DOI: 10.30812/jtmp.v4i1.5092. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/5092. Acesso em: 10 nov. 2025.