“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)”. AgroBio Science Journal, vol. 1, no. 2, Nov. 2024, pp. 94-102, https://doi.org/10.33061/agrobiotek.v1i2.9830.