KURNIATI, M.; MUHAIMIN; ULYARTI. 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, [S. l.], v. 4, n. 2, p. 94-99, 2024. DOI: 10.22437/jbigme.v4i2.31613. Disponível em: https://online-journal.unja.ac.id/bigme/article/view/31613. Acesso em: 26 nov. 2024.