1.
Lisna Widyatikta A, Eris FR, Yoesepa Pamela V, Ahmad Riyanto R. Physical and Chemical Characteristics of Modified Sweet Potato Flour (Ipomoea batatas (L.) Lam) Based on Fermentation Duration and Yeast Concentration. IFSTJ [Internet]. 2025 Dec. 15 [cited 2026 Apr. 22];9(1):28-42. Available from: https://www.online-journal.unja.ac.id/ifstj/article/view/42371