ANTASYA WANDAN SARI, P.; ROCHMAH, A. N.; ZULFA, F.; RIZKI, P. R. Sensory Evaluation and Chemical Characteristics of Klepon Cake Substituted for Sago Flour with the Addition of Butterfly Pea Flower Extract. Journal of Food and Agricultural Product, [S. l.], v. 3, n. 2, p. 93–103, 2023. DOI: 10.32585/jfap.v3i2.4599. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/4599. Acesso em: 9 may. 2024.