Nugrahani, Rizki, and Ni Luh Putu Sherly Yuniartini. “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, no. 2 (June 1, 2025): 674–680. Accessed December 7, 2025. http://jurnal.yalamqa.com/index.php/gara/article/view/268.