“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)”. 2024. AgroBio Science Journal 1 (2): 94-102. https://doi.org/10.33061/agrobiotek.v1i2.9830.