DIYA, N. R.; ERWANDI, E. The Effect of Adding Carrot Puree on Organoleptic and Chemical Properties of Dodol. JAND: Journal of Applied Nutrition and Dietetic, [S. l.], v. 2, n. 1, p. 8–14, 2022. DOI: 10.30867/jand.v2i1.375. Disponível em: https://journal.poltekkesaceh.ac.id/index.php/jand/article/view/375. Acesso em: 10 apr. 2025.