RIZQA ARYA PUSPITA; ADI PRAYITNO, Sutrisno; RETNANINGTYAS UTAMI, Dwi. Pengaruh Proporsi Tepung Ubi Ungu, Tepung Beras dan Maizena Terhadap Karakteristik Fisikokimia Edible Spoon. Journal of Technology and Food Processing (JTFP), [S. l.], v. 5, n. 01, p. 24–32, 2025. DOI: 10.46772/jtfp.v5i01.1690. Disponível em: https://jurnal.umus.ac.id/index.php/jtfp/article/view/1690. Acesso em: 28 sep. 2025.