RAHMAN, Arif; PUJIMULYANI, Dwiyati; TAMAROH, Siti. Karakteristik Fisik, Kimia, dan Tingkat Kesukaan Bolu Kukus dengan Variasi Bubuk Curcuma xanthorrhiza Roxb. dan Lama Pengukusan: Physical and Chemical Characteristics, and Preference Level of Steamed Cake with Variations in Curcuma xanthorrhiza Roxb. Powder and Steaming Duration. NaCIA (National Conference on Innovative Agriculture), [S. l.], p. 301–321, 2024. Disponível em: https://ocs.polije.ac.id/index.php/pnacia/article/view/87. Acesso em: 18 apr. 2025.