, . Optimalisasi Formulasi Kue Putu Ayu Tepung Kulit Buah Naga Merah (Hylocereus Polyrhzus). Food Sci. Technol. [Internet]. 2018Dec.18 [cited 2025Apr.5];1(2):1-10. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/1348