[1]
W. Marsigit, L. Susanti, and V. Avin Nazkia, “PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF PUKIS CAKE WITH A COMPOSITION OF WHEAT FLOUR AND KEPOK ENGGANO BANANA FLOUR (Musa acuminata x balbisiana)”, JAGOIND, vol. 14, no. 1, pp. 113–126, May 2024.