Liestyaningsih, Chori’ah, Sugeng Maryanto, and Purbowati. “DAYA TERIMA FORMULASI MINUMAN BERBAHAN KEDELAI DAN LABU KUNING: ACCEPTABILITY FOR FORMULATION OF DRINKS MADE FROM SOYBEAN AND PUMPKIN”. JURNAL GIZI DAN KESEHATAN 10, no. 23 (January 4, 2018): 51–61. Accessed July 12, 2024. https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/42.