(1)
Adiyatmoko, F.; Pujimulyani, D.; Fitri, I. A. Sifat Fisiko-Kimia Dan Organoleptik Bolu Terigu-Mocaf Dengan Penambahan Temulawak Dan Baking Powder: Physico-Chemical Properties and Organoleptic of Flour-Mocaf Cake With the Addition of Curcuma and Baking Powder. NaCIA 2024, 115-130.