MAHARANI, A.; IRVIA RESTI PUYANDA; VIVI NURAINI. The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts. Journal of Food and Agricultural Product, [S. l.], v. 4, n. 1, p. 42–53, 2024. DOI: 10.32585/jfap.v4i1.5057. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/5057. Acesso em: 17 may. 2024.