The Effect of the Ratio of Rice Bran Flour and Wheat Flour on Some Quality Component and Sensory of Cup Cake. International Journal of Latest Technology in Engineering Management & Applied Science, [S. l.], v. 13, n. 8, p. 57–64, 2024. DOI: 10.51583/IJLTEMAS.2024.130807. Disponível em: https://ijltemas.in/submission/index.php/online/article/view/817.. Acesso em: 27 nov. 2024.