YULIANTO, G.; ISTIRAHARSI, Y. Analysis of Preference Level and Quality of Gembili Flour (Colocasia Esculenta L) as a Substitution for Wheat Flour in The Production of Crispy Brownies. Gastronomy and Culinary Art, [S. l.], v. 4, n. 2, p. 141–153, 2025. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/932. Acesso em: 5 dec. 2025.