MAYER, Y. D.; WIDYOWANTI, R. A.; KUSUMASTUTI. Karakteristik Brownies Kukus dengan Substitusi Tepung Sukun dan Variasi Lama Pengukusan. AGROFORETECH, [S. l.], v. 2, n. 3, p. 1505–1511, 2024. Disponível em: https://jurnal.instiperjogja.ac.id/index.php/JOM/article/view/1499. Acesso em: 30 mei. 2026.