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