ALAMSYAH, A.; AYUDISTIRA, S.; SALOKO, S.; RASYDA, R. Z. Chemical, Physical, and Organoleptic Characteristics of ‘Kue Kembang Goyang’ Substituted with Sorghum Flour and Mocaf. Pro Food, [S. l.], v. 10, n. 2, p. 149–161, 2024. DOI: 10.29303/profood.v10i2.486. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/486. Acesso em: 2 jan. 2025.