S. E. SITINJAK; ULYARTI; D. WULANSARI. Pengaruh Subtitusi Tepung Terigu dan Tepung Mocaf (Modified Cassava Flour) terhadap Sifat Fisik, Kimia, dan Organoleptik Kue Stik Bawang. Proceedings Series on Physical & Formal Sciences, [S. l.], v. 8, p. 198–206, 2025. DOI: 10.30595/pspfs.v8i.1495. Disponível em: https://conferenceproceedings.ump.ac.id/pspfs/article/view/1495. Acesso em: 14 mar. 2025.