NURESA, H. D.; PRIHATNO; NUGROHO, S. P. Quality Non-Gluten Flour as a Substitute for Wheat Flour in Making Steamed Brownies. Gastronary, [S. l.], v. 1, n. 1, p. 1–15, 2022. DOI: 10.36276/gtr.v1i1.368. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/368. Acesso em: 23 nov. 2024.