PRASANTI, K. D. .; KRISTIANA, N. I. .; ATMAJA, I. M. P. D. .; HENDRAYANA, M. . Organoleptic Quality of Black Bugis Cake Made from Gude Bean Flour as a Substitute for Black Glutinous Rice Flour. Indonesian Journal of Applied and Industrial Sciences (ESA), [S. l.], v. 3, n. 5, p. 519–536, 2024. DOI: 10.55927/esa.v3i5.11336. Disponível em: https://journal.formosapublisher.org/index.php/esa/article/view/11336. Acesso em: 4 dec. 2024.