[1]
Ulyarti, U. et al. 2023. Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization. Jurnal Penelitian Pendidikan IPA. 9, 6 (Jun. 2023), 4194–4198. DOI:https://doi.org/10.29303/jppipa.v9i6.3996.