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 [Internet]. 2025 Mar. 16 [cited 2025 Apr. 30];10(1):38-50. Available from: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/10848