MUHLISHOH, A.; ARYANTI SETYANINGSIH; ZUHRIA ISMAWANTI. Kandungan Gizi dan Organoleptik Biskuit dengan Subtitusi Tepung Sukun dan Stevia: Nutritional and Organoleptic Content of Biscuits with Breadfruit Flour and Stevia Substitution. JURNAL GIZI DAN KESEHATAN, [S. l.], v. 13, n. 2, p. 136–145, 2021. DOI: 10.35473/jgk.v13i2.231. Disponível em: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/231. Acesso em: 29 apr. 2024.