MURSYID, M.; SURHAINI; D, G. Substitution of Wheat Flour with Nypa Flour to Characteristics Butter Cake and Acceptance of Panelist. Indonesian Food Science and Technology Journal, [S. l.], v. 2, n. 1, p. 13-16, 2018. DOI: 10.22437/ifstj.v2i1.6413. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/6413. Acesso em: 22 jul. 2024.