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. JGK [Internet]. 2021 Jul. 30 [cited 2024 Nov. 24];13(2):136-45. Available from: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/231