KARAKTERISTIK ROTI KUKUS DENGAN SUBSTITUSI TEPUNG TEMPE. Jurnal Sains dan Teknologi Pangan, [S. l.], v. 10, n. 4, 2025. DOI: 10.63071/9jajr968. Disponível em: https://jstpuho.id/index.php/jstp/article/view/119. Acesso em: 7 aug. 2025.