KURNIAWAN, J. E.; NUGRAHENI, S.; ISTIRAHARSI, Y. .; SBS, A. W. . Analysis of Calcium Flour Quality on The Organoleptic Characteristics of Steamed Pandan Sponge Cake. Gastronomy and Culinary Art, [S. l.], v. 5, n. 1, p. 122–134, 2026. DOI: 10.36276/gastronary.v5i1.1040. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/1040. Acesso em: 11 jul. 2026.