PASPARINGI, Masashoumy; HUDI, Lukman. Characteristics of Rangin Cake Made of Various Kinds of Flour: Karakteristik Kue Ranginyang Terbuat dari Berbagai Macam Tepung. Nabatia, [S. l.], v. 2, n. 1, p. 11–20, 2014. DOI: 10.21070/nabatia.v11i1.1585. Disponível em: https://nabatia.umsida.ac.id/index.php/nabatia/article/view/1585. Acesso em: 3 jun. 2025.