PRATIWI, N. D.; WIJANARKA, A.; WIDIANY, F. L. Sifat Fisik, Sifat Organoleptik, Kadar Serat Pangan Kue Cubit dengan Pencampuran Okra dan Garut: Physical Properties, Organoleptic Properties and Dietary Fiber Contents of Pinch Cake with the Mixing of Okra and Garut. Pro Food, [S. l.], v. 7, n. 1, p. 785–794, 2021. DOI: 10.29303/profood.v7i1.192. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/192. Acesso em: 5 dec. 2024.