CICILIA, Sumale E.; TUJU, Thelma D. J.; LUDONG, Maya M. The Effect of Carrot (Daucus carota L.) Flour Substitution on Sensory, Physical, and Chemical Quality of Chiffon Cake . Jurnal Teknologi Pertanian (Agricultural Technology Journal), [S. l.], v. 12, n. 2, p. 73–79, 2021. DOI: 10.35791/jteta.v12i2.52679. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/52679. Acesso em: 23 mar. 2026.