Marsigit, W., Susanti, L., & Avin Nazkia, V. (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), 113–126. https://doi.org/10.31186/jagroindustri.14.1.113-126