(1)
Hapsari, D. R.; Maulani, A. R.; Aminah, S. 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.). JAH 2022, 8, 201-212.