Haslubis, Muhammad Iqbalhakeem, and Norlelawati Arifin. “Physical Properties, Nutritional Composition and Sensory Acceptance of Eggless Pumpkin Muffin Prepared Using Plant-Based Ingredients”. Journal of Advanced Research Design 118, no. 1 (August 5, 2024): 56–71. Accessed September 18, 2024. https://akademiabaru.com/submit/index.php/ard/article/view/5392.