[1]
Diya, N.R. and Erwandi, E. 2022. The Effect of Adding Carrot Puree on Organoleptic and Chemical Properties of Dodol. JAND: Journal of Applied Nutrition and Dietetic. 2, 1 (Jun. 2022), 8–14. DOI:https://doi.org/10.30867/jand.v2i1.375.