WATI, A. T.; INTANI, E. M. Penambahan Tepung Ubi Ungu (Ipomea batatas L.) Terhadap Sifat Organoleptik dan Kimia dalam Pembuatan Pizza. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), [S. l.], v. 10, n. 4, p. 488–495, 2021. DOI: 10.23960/jtep-l.v10i4.488-495. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/5377. Acesso em: 9 oct. 2025.