DEWI, S. P.; ELVANDARI, M.; SEFRINA, L. R. Tingkat Kesukaan Minuman dari Bubuk Daun Kersen dengan Penambahan Bubuk Kunyit: The Level of Preference for Beverage from Cherry Leaf Powder with the Addition of Turmeric Powder . JURNAL GIZI DAN KESEHATAN, [S. l.], v. 15, n. 1, p. 13–22, 2022. Disponível em: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/332. Acesso em: 30 apr. 2024.