M. Kurniati, M. Muhaimin, and U. Ulyarti, “The Effect of Purple Sweet Potato Flour (Ipomoea batatas L) as Wheat Flour Substitution on Physicochemical and Sensory Properties of Crackers: sweet potato crackers”, Jur. Bio-Geo. Mat. E, vol. 4, no. 2, pp. 94–99, Sep. 2024.