Prasanti, K. D. ., Kristiana, N. I. ., Atmaja, I. M. P. D. . and Hendrayana, M. . (2024) “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), 3(5), pp. 519–536. doi: 10.55927/esa.v3i5.11336.