AKESOWAN, A.; JARIYAWARANUGOON, U. Optimization of Quinoa and Soy Milk for Steamed Pumpkin Cake Using Response Surface Methodology. Indonesian Food Science and Technology Journal, [S. l.], v. 5, n. 1, p. 6-11, 2021. DOI: 10.22437/ifstj.v5i1.14673. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/14673. Acesso em: 13 nov. 2024.