Sinurat MKB, Wulandari S, Susanti L, Anis U. Chemical Characteristics of Bay Tat Traditional Cake at Various Levels of Foxtile Millet (Setaria italica) Flour Substitution. J. Innov. Appl. Nat. Sci. [Internet]. 2026 Sep. 11 [cited 2026 Sep. 16];2(2):91-9. Available from: https://e-journal.gomit.id/jinas/article/view/227