INAYAH PUSPITASARI; BAMBANG SUGENG SURYATNA. Pengaruh Penambahan Purée Ubi Kuning (Ipomoea Batatas L.) terhadap Kualitas Organoleptik, Tingkat Kesukaan, dan Kadar Air Muffin. Jurnal Teknologi Pangan dan Hasil Pertanian, [S. l.], v. 21, n. 1, p. 35–48, 2026. DOI: 10.26623/jtphp.v21i1.14186. Disponível em: https://journals.usm.ac.id/index.php/jtphp/article/view/14186. Acesso em: 14 jul. 2026.