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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. profood [Internet]. 2018Nov.30 [cited 2024May4];4(2):324-32. Available from: https://profood.unram.ac.id/index.php/profood/article/view/87