1.
Ulyarti U, Cahyati SY, Wulansari D, Tafzi F, Surhaini S, Armando Y, et al. Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization. jppipa, pendidikan ipa, fisika, biologi, kimia [Internet]. 2023 Jun. 25 [cited 2024 Nov. 22];9(6):4194-8. Available from: https://jppipa.unram.ac.id/index.php/jppipa/article/view/3996