Nugroho, Setyo Prasiyono. “Optimization of Steamed Cake Quality Through the Use of Beet Flour: A Sensory Analysis”. Gastronary 3, no. 2 (September 20, 2024): 107–116. Accessed December 21, 2024. https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/743.