Characteristics of Functional Cerorot with Pumpkin Flour Substitution (Cucurbita moschata)

Authors

  • Baiq Idiya Safitri
  • Zainuri -
  • Siska Cicilia

DOI:

https://doi.org/10.32585/jfap.v5i2.7232

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Published

2025-10-15

How to Cite

Safitri, B. I., -, Z., & Cicilia, S. (2025). Characteristics of Functional Cerorot with Pumpkin Flour Substitution (Cucurbita moschata). Journal of Food and Agricultural Product, 321–329. https://doi.org/10.32585/jfap.v5i2.7232

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Artikel

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Copyright (c) 2025 Baiq Idiya Safitri, Zainuri -, Siska Cicilia

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This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.