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.). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 8, n. 2, p. 201–212, 2022. DOI: 10.30997/jah.v8i2.6290. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/6290. Acesso em: 18 jun. 2024.