Hapsari, D. R., Maulani, A. R., & 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), 201–212. https://doi.org/10.30997/jah.v8i2.6290