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Maharani, A., Irvia Resti Puyanda and Vivi Nuraini 2024. The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts. Journal of Food and Agricultural Product. 4, 1 (Mar. 2024), 42–53. DOI:https://doi.org/10.32585/jfap.v4i1.5057.