Physical Characteristics of White Bread with Various Levels of Purple Sweet Potato Flour Substitution

Raida Amelia Ifadah; Diwyacitta Antya Putri; Febriani Lukitasari; Sri Handajani; Luthfiyah Nurlaela; Fitriana Nugraheni

doi:10.32585/ags.v10i1.7731

Physical Characteristics of White Bread with Various Levels of Purple Sweet Potato Flour Substitution

Authors

Raida Amelia Ifadah
Diwyacitta Antya Putri
Febriani Lukitasari
Sri Handajani
Luthfiyah Nurlaela
Fitriana Nugraheni

DOI:

https://doi.org/10.32585/ags.v10i1.7731

Downloads

Download data is not yet available.

Downloads

Published

2026-02-22

How to Cite

Ifadah, R. A., Putri, D. A., Lukitasari, F., Handajani, S., Nurlaela, L., & Nugraheni, F. (2026). Physical Characteristics of White Bread with Various Levels of Purple Sweet Potato Flour Substitution. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 48–56. https://doi.org/10.32585/ags.v10i1.7731