Karakteristik Fisik Tepung Ubi Ungu (Ipomoea batatas L.) Non-Kukus dan Evaluasi Sensoris Cookies. HUBISINTEK [Internet]. 2026 Jan. 17 [cited 2026 Apr. 25];6(1):53-8. Available from: https://www.ojs.udb.ac.id/HUBISINTEK/article/view/5846