BERYLIA SENDYA DWI PUTRIANI; APRILIA, V.; SALFARINO, R. Substitution of wheat flour with purple sweet potato and red bean increased energy value, protein, and fat content of muffin: Substitusi Terigu dengan Ubi Ungu dan Kacang Merah Meningkatkan Nilai Energi, Protein, dan Lemak Muffin. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 10, n. 1, p. 38–50, 2025. DOI: 10.33061/jitipari.v10i1.10848. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/10848. Acesso em: 1 may. 2025.