HAREFA, T. E.; HERAWATI, M. M. Comparison of The Composition of Sweet Potato (Ipomoea batatas L.) Flour and Wheat Flour on The Quality of Crackers. Pro Food, [S. l.], v. 10, n. 2, p. 106–115, 2024. DOI: 10.29303/profood.v10i2.388. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/388. Acesso em: 5 dec. 2024.