1.
Muthi‘ah DS, Kurniasari R, Harianti R. Literature Review: Utilization of Carrot Flour in Food Products as an Effort to Increase Fiber and β-carotene Content. HRJI [Internet]. 30 Juni 2026 [dikutip 7 Juli 2026];4(5):1471-80. Tersedia pada: https://wpcpublisher.com/jurnal/index.php/HRJI/article/view/1437