SURYATI SUFIAT, SAFRIDA SAFRIDA, YULI HEIRINA HAMID, RAHMI KAMAL, Partasasmita R. Short Communication: Sensory evaluation and nutritional value of Acehnese bhoi cake with pumpkin flour substitution. Nusantara Biosci [Internet]. 2019 Aug. 1 [cited 2026 Jun. 8];11(2). Available from: https://smujo.id/nb/article/view/4082