SEPTIANTO, Y. E.; TIFAUZAH, N.; LESTARI, N. T.; WIRAWAN, S. Effect of silk taro flour substitution (Colocasia esculenta L. Schott) on physical properties, organoleptic properties, and antioxidant activity in steamed brownies. Darussalam Nutrition Journal, [S. l.], v. 6, n. 1, p. 55–62, 2022. DOI: 10.21111/dnj.v6i1.7361. Disponível em: https://ejournal.unida.gontor.ac.id/index.php/nutrition/article/view/7361. Acesso em: 6 dec. 2025.