Yenrina R, Dewi KH, Yumarnis Y. 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. [Internet]. 2024Oct.1 [cited 2024Nov.5];4(01):37-46. Available from: http://aijans.lppm.unand.ac.id/index.php/aijans/article/view/48