HASLUBIS, M. I. .; ARIFIN, N. Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared using Plant-Based Ingredients. Journal of Advanced Research Design, [S. l.], v. 118, n. 1, p. 56–71, 2024. DOI: 10.37934/ard.118.1.5671. Disponível em: https://akademiabaru.com/submit/index.php/ard/article/view/5392. Acesso em: 24 nov. 2024.