Kurniawan, Julian Emmanuel, Septiana Nugraheni, Yedna Istiraharsi, and Agus Wibowo SBS. 2026. “Analysis of Calcium Flour Quality on The Organoleptic Characteristics of Steamed Pandan Sponge Cake”. Gastronomy and Culinary Art 5 (1):122-34. https://doi.org/10.36276/gastronary.v5i1.1040.