Silviani, D., Marliyati, S. A., & Kustiyah, L. (2022). Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia calabura L.) dan Substitusi Gula terhadap Kandungan Gizi, Antioksidan dan Organoleptik Biskuit The Effect of Calabura Fruit (Muntingia calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit. Media Gizi Indonesia, 17(1), 33-42. https://doi.org/10.20473/mgi.v17i1.33-42

Silviani, Deya, Sri Anna Marliyati, and Lilik Kustiyah. "Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia Calabura L.) Dan Substitusi Gula Terhadap Kandungan Gizi, Antioksidan Dan Organoleptik Biskuit The Effect of Calabura Fruit (Muntingia Calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit." Media Gizi Indonesia 17, no. 1 (2022): 33-42. https://doi.org/10.20473/mgi.v17i1.33-42.

Silviani, Deya, et al. "Pengaruh Pemanfaatan Tepung Buah Kersen (Muntingia Calabura L.) Dan Substitusi Gula Terhadap Kandungan Gizi, Antioksidan Dan Organoleptik Biskuit The Effect of Calabura Fruit (Muntingia Calabura L.) Flour Utilization and Sugar Substitution on Nutritional, Antioxidants and Organoleptics of Biscuit." Media Gizi Indonesia, vol. 17, no. 1, 2022, pp. 33-42, https://doi.org/10.20473/mgi.v17i1.33-42.