[1]
2024. PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PUKIS CAKE WITH A COMPOSITION OF WHEAT FLOUR AND KEPOK ENGGANO BANANA FLOUR (Musa acuminata x balbisiana). Jurnal Agroindustri. 14, 1 (May 2024), 113–126. DOI:https://doi.org/10.31186/jagroindustri.14.1.113-126.