Pasparingi, Masashoumy, and Lukman Hudi. “Characteristics of Rangin Cake Made of Various Kinds of Flour: Karakteristik Kue Ranginyang Terbuat Dari Berbagai Macam Tepung”. Nabatia, vol. 2, no. 1, July 2014, pp. 11-20, doi:10.21070/nabatia.v11i1.1585.