LEONARD, P. .; PRANATA, F. S.; SWASTI, Y. R. . The Quality Of Pancakes With Substitution Of Cowpea Tempe Flour And Purple Sweet Potato Flour. Pro Food, [S. l.], v. 9, n. 2, p. 140–154, 2024. DOI: 10.29303/profood.v9i2.351. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/351. Acesso em: 22 nov. 2024.