“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, vol. 4, no. 1, July 2025, pp. 71-81, https://doi.org/10.30812/jtmp.v4i1.5092.