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, [S. l.], v. 14, n. 1, p. 113–126, 2024. DOI: 10.31186/jagroindustri.14.1.113-126. Disponível em: https://ejournal.unib.ac.id/agroindustri/article/view/33199. Acesso em: 20 jun. 2025.