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). ABSJ [Internet]. 2024 Nov. 15 [cited 2026 Oct. 7];1(2):94-102. Available from: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9830