Juwita, R. I. ., Nuraini, V. and Karyantina, M. (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)”, Agrobiotek, 1(2), pp. 94–102. doi: 10.33061/agrobiotek.v1i2.9830.