The Effect of Adding Carrot Flour (Dacus Corota L) on the Water Content and Sensory Quality of Dry Pour Cakes. JISIP [Internet]. 2026 Jul. 3 [cited 2026 Jul. 6];10(3):2047-54. Available from: https://ejournal.mandalanursa.org/index.php/JISIP/article/view/10942