N. D. Pratiwi, A. Wijanarka, and F. L. Widiany, “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”, profood, vol. 7, no. 1, pp. 785–794, Jul. 2021.