ERNAYANTI, S.; SUKARDI, S.; DAMAT, D. Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi. Food Technology and Halal Science Journal, [S. l.], v. 4, n. 2, p. 156–171, 2021. DOI: 10.22219/fths.v4i2.16591. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/16591. Acesso em: 3 jul. 2024.