YUDIASTUTI, S. O. N.; WAHYONO, A. .; SUBAKTILAH, Y. . Carotene Reduction Level in The Processing of Pumpkin Instant Brownies. Journal Research of Social Science, Economics, and Management, [S. l.], v. 1, n. 4, p. 401–408, 2021. DOI: 10.59141/jrssem.v1i4.36. Disponível em: https://jrssem.publikasiindonesia.id/index.php/jrssem/article/view/36. Acesso em: 21 sep. 2024.