Cicilia, Sumale E., Thelma D. J. Tuju, and Maya M. Ludong. “The Effect of Carrot (Daucus Carota L.) Flour Substitution on Sensory, Physical, and Chemical Quality of Chiffon Cake ”. Jurnal Teknologi Pertanian (Agricultural Technology Journal) 12, no. 2 (December 30, 2021): 73–79. Accessed March 23, 2026. https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/52679.