HAFIZAH, S.; ALAMSYAH, A.; SULASTRI, Y. RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL: Ratio of Tapioca Flour, Glutinous Flour and Purple Sweet Potato Flour on the Physicochemicals Properties of Dodol. Pro Food, [S. l.], v. 4, n. 2, p. 324–332, 2018. DOI: 10.29303/profood.v4i2.87. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/87. Acesso em: 4 may. 2024.