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Prasanti KD, Kristiana NI, Atmaja IMPD, Hendrayana M. Organoleptic Quality of Black Bugis Cake Made from Gude Bean Flour as a Substitute for Black Glutinous Rice Flour. ESA [Internet]. 2024 Apr. 30 [cited 2024 Dec. 4];3(5):519-36. Available from: https://journal.formosapublisher.org/index.php/esa/article/view/11336