“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 4, no. 1 (July 21, 2025): 71–81. Accessed November 10, 2025. https://journal.universitasbumigora.ac.id/jtmp/article/view/5092.