Sya'di, Yunan Kholifatuddin, Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang, Indonesia
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Vol 19, No 2 (2025) - Article
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition
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Department of Agroindustrial Technology,
Faculty of Agriculture,
University of Trunojoyo Madura
Raya Telang St. PO BOX 2,
Kamal - Bangkalan - Jawa Timur
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Based on a work at journal.trunojoyo.ac.id