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Hapsari, D.R., Maulani, A.R. and Aminah, S. 2022. Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.): Physical, Chemical and Sensory Characteristics of Flakes Based on Purple Yam Flour (Dioscorea alata L.) with Addition of Soybean Flour (Glicyn max L.). JURNAL AGROINDUSTRI HALAL. 8, 2 (Oct. 2022), 201–212. DOI:https://doi.org/10.30997/jah.v8i2.6290.