NINGSIH SETIANINGRUM, D.; GUMELAR, K. 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. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/931. Acesso em: 5 dec. 2025.