Hafidha, K., & Ismawati, R. (2018). PENGARUH PENAMBAHAN TEPUNG SUKUN (Artocarpus communis), PISANG HIJAU (Musa paradisiaca L.), COKLAT (Theobroma cacao L.) DAN KURMA (Phoenix dactylifera) TERHADAP DAYA TERIMA DAN NILAI KARBOHIDRAT EGG ROLL<br><i>[The Effect of Breadfruit Flour (Artocarpus Communis), Green Bananas (Musa Paradisiaca L.), Chocolate (Theobroma Cacao L.) and Dates (Phoenix Dactylifera) Addition Toward The Acceptance and Carbohydrate Content of Egg Roll]</i>. Media Gizi Indonesia, 13(1), 81–88. https://doi.org/10.20473/mgi.v13i1.81-88