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Hapsari DR, Maulani AR, 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 [Internet]. 2022 Oct. 31 [cited 2024 Jun. 22];8(2):201-12. Available from: https://ojs.unida.ac.id/Agrohalal/article/view/6290