[1]
Juwita, R.I. et al. 2024. Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii). Agrobioteknologi. 1, 2 (Nov. 2024), 94–102. DOI:https://doi.org/10.33061/agrobiotek.v1i2.9830.