Yustiawan, Y., H. P. Hastuti, and S. Yanti. “PENGARUH MODIFIKASI CROSSLINK TERHADAP KARAKTERISTIK TEPUNG UBI JALAR SAAT DIPANASKAN: Crosslink Modification Effect on the Characteristics of Sweet Potato Flour When Heated”. Pro Food, vol. 5, no. 1, May 2019, pp. 420-9, doi:10.29303/profood.v5i1.91.