1.
Eka Nurinsani A, Sulmartiwi L, Andriyono S. Sensory Characteristics and Nutritional Value of Taiyaki with the Addition of Spirulina sp. Powder. JMCS [Internet]. 2023 Sep. 27 [cited 2024 Dec. 24];12(3):82-7. Available from: https://e-journal.unair.ac.id/JMCS/article/view/44924