Risky, T., R. Ridawati, and N. Riska. “PENGARUH PENAMBAHAN PUREE BIT PADA PEMBUATAN WINGKO BABAT TERHADAP KADAR AIR, SUSUT MASAK, DAN DAYA TERIMA KONSUMEN”. Jurnal Ilmiah Wahana Pendidikan, Vol. 12, no. 7.A, July 2026, pp. 197-08, https://jurnal.peneliti.net/index.php/JIWP/article/view/13470.