Verdini, L., Khoerunnisa, T. K. ., & Kalsum, N. (2023). Potential of Cinnamon Muffins as Functional Food on Organoleptic Properties and Nutritional Content. Al GIZZAI: Public Health Nutrition Journal, 3(2), 90–99. https://doi.org/10.24252/algizzai.v3i2.38552