[1]
R. Yenrina, K. H. . Dewi, and . Y. Yumarnis, “Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays)”, And. Int. J. Agric. Nat. Sci., vol. 4, no. 01, pp. 37-46, Oct. 2024.