Rahmalia, R.R. et al. 2024. The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies. Journal of Food and Agricultural Product. 4, 2 (Sep. 2024), 80–89. DOI:https://doi.org/10.32585/jfap.v4i2.5820.