Nugrahani, R. and Yuniartini, N. L. P. S. (2025) “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, 19(2), pp. 674–680. doi: 10.59896/gara.v19i2.268.