WIJAYA, Selvyani; ROSANTO, Stephanie; CHRISTIN, Lelly. Analysis of consumer acceptability of green bean flour as a substitution for wheat flour in baked sponge cake. Gema Wiralodra, [S. l.], v. 14, n. 2, p. 810–816, 2023. DOI: 10.31943/gw.v14i2.489. Disponível em: https://gemawiralodra.unwir.ac.id/index.php/gemawiralodra/article/view/489. Acesso em: 24 sep. 2025.