RAFDI , M. H. .; SUPRIYANTO, S.; HIDAYATI, D. The Effect of Formula and Cooking Temperature on Sereal Characteristics of Purple Sweet Potato and Corn Composite Flour: Pengaruh Formula dan Suhu Pemasakan terhadap Karakteristik Sereal dari Tepung Komposit Ubi Jalar Ungu dan Jagung. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 9, n. 1, p. 90–100, 2024. DOI: 10.33061/jitipari.v9i1.9978. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/9978. Acesso em: 23 nov. 2024.