Haslubis, Muhammad Iqbalhakeem, and Norlelawati Arifin. 2024. “Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared Using Plant-Based Ingredients”. Journal of Advanced Research Design 118 (1):56-71. https://doi.org/10.37934/ard.118.1.5671.