“Analysis of Beta-Carotene Content Differences in Cempedak Jam Using Traditional and Carbides Fruit Ripening Methods”. Food Science and Technology Journal (Foodscitech) 2, no. 2 (January 6, 2020): 35-40. Accessed May 1, 2024. https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2108.