1.
Ramadani SP, Rahmawati MA, Pratami T, Sulistiana IP, Yusfi LA, Pamungkas P, et al. The Physicochemical and Sensory Properties of Gluten-Free Brownies Produced using Purple Yam Paste (Dioscorea alata) and Mocaf . Jur. Bio-Geo. Mat. E [Internet]. 2025 Sep. 30 [cited 2026 May 12];5(2):114-2. Available from: https://www.online-journal.unja.ac.id/bigme/article/view/48503