HARIADI, H.; ANGGARA, C. E. W.; FIZRIANI, A.; JUDIONO, J.; QUDDUS, A. A.; WIDIAWATI, W.; WIBAWA, I.; SUSILO, A.; SULISTYAWATI, E. Y. E.; FAUZIYYAH, A. Characteristics of brownies from mocaf flour (modified cassava flour) and black soybean flour (Glycine soja). Applied Research in Science and Technology , [S. l.], v. 3, n. 1, p. 13–26, 2023. DOI: 10.33292/areste.v3i1.35. Disponível em: https://areste.org/index.php/oai/article/view/35. Acesso em: 13 dec. 2024.