NUGROHO, S. P. Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis. Gastronary, [S. l.], v. 3, n. 2, p. 107–116, 2024. DOI: 10.36276/gastronomyandculinaryart.v3i2.743. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/743. Acesso em: 21 dec. 2024.