[1]
M. Kurniati, Muhaimin, and 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”, Jur. Bio-Geo. Mat. E, vol. 4, no. 2, pp. 94-99, Sep. 2024.