[1]
Wati, A.T. and Intani, E.M. 2021. Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering). 10, 4 (Dec. 2021), 488–495. DOI:https://doi.org/10.23960/jtep-l.v10i4.488-495.