RAHMALIA, R. R.; YULIANI, R.; YUANDA, A. N. I. Y.; KHOERUNNISA, F.; SARI, Y. P. 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, [S. l.], v. 4, n. 2, p. 80–89, 2024. DOI: 10.32585/jfap.v4i2.5820. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/5820. Acesso em: 21 nov. 2024.