ADIYATMOKO, Febriawan; PUJIMULYANI, Dwiyati; FITRI, Ichlasia Ainul. 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 (National Conference on Innovative Agriculture), [S. l.], p. 115–130, 2024. Disponível em: https://ocs.polije.ac.id/index.php/pnacia/article/view/72. Acesso em: 19 apr. 2025.