VERA, N. T. N.; PRARUDIYANTO, A.; YASA, I. W. S. PENGARUH PROPORSI UBI JALAR UNGU (Ipomoea batatas L.) DAN TEPUNG BEKATUL (Rice Bran) TERHADAP BEBERAPA SIFAT MUTU FISIK DAN SENSORIS BAKPAO: The Effect of Composite Flour of Sweet Potato (Ipomoea Batatas L.) and Red Rice Bran on The Physical and Organoleptic Properties of Chinese Steamed Buns. Pro Food, [S. l.], v. 4, n. 2, p. 363–375, 2018. DOI: 10.29303/profood.v4i2.71. Disponível em: http://profood.unram.ac.id/index.php/profood/article/view/71. Acesso em: 9 may. 2024.