[1]
Haslubis, M.I. and Arifin, N. 2024. Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients. Journal of Advanced Research Design. 118, 1 (Aug. 2024), 56–71. DOI:https://doi.org/10.37934/ard.118.1.5671.