Inayah Puspitasari, Bambang Sugeng Suryatna. Pengaruh Penambahan Purée Ubi Kuning (Ipomoea Batatas L.) terhadap Kualitas Organoleptik, Tingkat Kesukaan, dan Kadar Air Muffin. jtphp [Internet]. 2026 Feb. 27 [cited 2026 Jul. 14];21(1):35-48. Available from: https://journals.usm.ac.id/index.php/jtphp/article/view/14186