SINURAT , M. K. B.; WULANDARI, S.; SUSANTI, L.; ANIS, U. Chemical Characteristics of Bay Tat Traditional Cake at Various Levels of Foxtile Millet (Setaria italica) Flour Substitution. Journal of Innovation in Applied Natural Science, [S. l.], v. 2, n. 2, p. 91–99, 2026. DOI: 10.58723/jinas.v2i2.227. Disponível em: https://e-journal.gomit.id/jinas/article/view/227. Acesso em: 16 sep. 2026.