IFADAH, R. A.; PUTRI, D. A.; LUKITASARI, F.; HANDAJANI, S.; NURLAELA, L.; NUGRAHENI, F. Physical Characteristics of White Bread with Various Levels of Purple Sweet Potato Flour Substitution. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, [S. l.], v. 10, n. 1, p. 48–56, 2026. DOI: 10.32585/ags.v10i1.7731. Disponível em: https://journal.univetbantara.ac.id/index.php/agrisaintifika/article/view/7731. Acesso em: 7 nov. 2026.