INGGRIYANITA, L. P.; MULYANTARI, E. M.; PRASETYANTO, H. Experiments in Processing Castengel with Tempe Flour as a Substitute Wheat Flour. Gastronary, [S. l.], v. 2, n. 2, p. 32–43, 2023. DOI: 10.36276/gastronomyandculinaryart.v2i2.509. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/509. Acesso em: 20 may. 2024.