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