[1]
Rizqa Arya Puspita et al. 2025. Pengaruh Proporsi Tepung Ubi Ungu, Tepung Beras dan Maizena Terhadap Karakteristik Fisikokimia Edible Spoon. Journal of Technology and Food Processing (JTFP). 5, 01 (Jan. 2025), 24–32. DOI:https://doi.org/10.46772/jtfp.v5i01.1690.