The Effect of Adding Carrot Flour (Dacus Corota L) on the Water Content and Sensory Quality of Dry Pour Cakes. JISIP (Jurnal Ilmu Sosial dan Pendidikan), [S. l.], v. 10, n. 3, p. 2047–2054, 2026. DOI: 10.58258/02qc1622. Disponível em: https://ejournal.mandalanursa.org/index.php/JISIP/article/view/10942. Acesso em: 6 jul. 2026.