ENDANG RUMAYOMI; BRILIANNITA, A.; FAJAR IRIANTO. EFFECT OF NUTMEG CONCENTRATION IN NUTMEG JAM AND CAKES ON ACCEPTABILITY, NUTRITIONAL CONTENT AND ANTIOXIDANT ACTIVITY. Media Gizi Indonesia, [S. l.], v. 20, n. 2, p. 88–94, 2025. DOI: 10.20473/mgi.v20i2.88-94. Disponível em: https://e-journal.unair.ac.id/MGI/article/view/49701. Acesso em: 3 aug. 2025.