Karakteristik Fisik Tepung Ubi Ungu (Ipomoea batatas L.) Non-Kukus dan Evaluasi Sensoris Cookies. Prosiding Seminar Nasional Hukum, Bisnis, Sains dan Teknologi, [S. l.], v. 6, n. 1, p. 53–58, 2026. Disponível em: https://www.ojs.udb.ac.id/HUBISINTEK/article/view/5846. Acesso em: 25 apr. 2026.