NUGRAHANI, R.; YUNIARTINI, N. L. P. S. UJI ORGANOLEPTIK BOLU KUKUS DENGAN PROPORSI TEPUNG MOCAF (MODIFIED CASSAVA) DAN TEPUNG KELOR (MORINGA OLEIFERA): Organoleptic Test of Steamed Sponge Cake with Proportions of Mocaf Flour and Moringa Flour. Ganec Swara, [S. l.], v. 19, n. 2, p. 674–680, 2025. DOI: 10.59896/gara.v19i2.268. Disponível em: http://jurnal.yalamqa.com/index.php/gara/article/view/268. Acesso em: 7 dec. 2025.