Physical and Chemical Characteristics of Modified Sweet Potato Flour (Ipomoea batatas (L.) Lam) Based on Fermentation Duration and Yeast Concentration. IFSTJ [Internet]. 2025 Dec. 15 [cited 2026 Oct. 3];9(1):28-42. Available from: https://online-journal.unja.ac.id/ifstj/article/view/42371