HAPSARI, Distya Rizki; MAULANI, Aulia Rizki; AMINAH, Siti. Karakteristik Fisik, Kimia, dan Sensori Flakes Berbasis Tepung Uwi Ungu (Dioscorea alata L.) dengan Penambahan Tepung Kacang Kedelai (Glicyn max L.): Physical, Chemical and Sensory Characteristics of Flakes Based on Purple Yam Flour (Dioscorea alata L.) with Addition of Soybean Flour (Glicyn max L.). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 8, n. 2, p. 201–212, 2022. DOI: 10.30997/jah.v8i2.6290. Disponível em: http://103.127.96.46/index.php/Agrohalal/article/view/6290. Acesso em: 8 jun. 2026.