EKA NURINSANI, A.; SULMARTIWI, L. .; ANDRIYONO, S. . Sensory Characteristics and Nutritional Value of Taiyaki with the Addition of Spirulina sp. Powder. Journal of Marine and Coastal Science, [S. l.], v. 12, n. 3, p. 82–87, 2023. DOI: 10.20473/jmcs.v12i3.44924. Disponível em: https://e-journal.unair.ac.id/JMCS/article/view/44924. Acesso em: 11 jan. 2025.