NINGSIH SETIANINGRUM, D.; GUMELAR, K.; MULYANTARI, E. An Analysis of Consumer Preference for Madeleines Made with Wheat Flour and Sorghum Flour. Gastronomy and Culinary Art, [S. l.], v. 4, n. 2, p. 111–125, 2025. DOI: 10.36276/gastronary.v4i2.931. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/931. Acesso em: 4 feb. 2026.