Kurniati, M., Muhaimin, & Ulyarti. (2024). The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers. Jurnal Bio-Geo Material Dan Energi, 4(2), 94-99. https://doi.org/10.22437/jbigme.v4i2.31613