SURYATI SUFIAT; SAFRIDA SAFRIDA; YULI HEIRINA HAMID; RAHMI KAMAL; PARTASASMITA, Ruhyat. Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution. Nusantara Bioscience, Surakarta, ID, v. 11, n. 2, 2019. DOI: 10.13057/nusbiosci/n110205. Disponível em: https://smujo.id/nb/article/view/4082. Acesso em: 8 jun. 2026.