PRATIWI, ayud. The Formulation of Corn Tempeh Flour (Zea Mays L.) and Wheat Flour toward Chemical, Physical and Sensory Characteristics of Baked Brownies. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 22, n. 2, p. 73–84, 2017. DOI: 10.23960/jtihp.v22i2.73-84. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1533. Acesso em: 19 oct. 2025.