WAHYUDI, S. P.; CAHYANA, C.; KANDRIASARI, A. The Effect of Using Kale Vegetable Extracts, Kailan Vegetables, and Mustard Greens Vegetables in Bakpao Making on The Physical and Sensory Quality. Advances In Social Humanities Research, [S. l.], v. 2, n. 7, p. 899–914, 2024. DOI: 10.46799/adv.v2i7.273. Disponível em: https://adshr.org/index.php/vo/article/view/273. Acesso em: 25 sep. 2026.