LISNA WIDYATIKTA, Athifa; ERIS, Fitria Riany; YOESEPA PAMELA, Vega; AHMAD RIYANTO, Rifqi. Physical and Chemical Characteristics of Modified Sweet Potato Flour (Ipomoea batatas (L.) Lam) Based on Fermentation Duration and Yeast Concentration. Indonesian Food Science and Technology Journal, [S. l.], v. 9, n. 1, p. 28–42, 2025. DOI: 10.22437/ifstj.v9i1.42371. Disponível em: https://www.online-journal.unja.ac.id/ifstj/article/view/42371. Acesso em: 22 apr. 2026.