NISAK, K. Curd As a Substitute to Cream Cheese in Making Japanese Cotton Cake. Gastronomy and Culinary Art, [S. l.], v. 1, n. 1, p. 29–41, 2022. DOI: 10.36276/gtr.v1i1.373. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/373. Acesso em: 5 dec. 2025.