[1]
Wijaya, S., Rosanto, S. and Christin, L. 2023. Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake. Gema Wiralodra. 14, 2 (Jul. 2023), 810–816. DOI:https://doi.org/10.31943/gw.v14i2.489.