[1]
N. T. N. Vera, A. Prarudiyanto, and I. W. S. Yasa, “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”, profood, vol. 4, no. 2, pp. 363–375, Nov. 2018.