YUSTIAWAN, Y.; HASTUTI, H. P.; YANTI, S. PENGARUH MODIFIKASI CROSSLINK TERHADAP KARAKTERISTIK TEPUNG UBI JALAR SAAT DIPANASKAN: Crosslink Modification Effect on the Characteristics of Sweet Potato Flour When Heated. Pro Food, [S. l.], v. 5, n. 1, p. 420–429, 2019. DOI: 10.29303/profood.v5i1.91. Disponível em: http://profood.unram.ac.id/index.php/profood/article/view/91. Acesso em: 8 may. 2024.