1.
Composite Formulation of Wheat Flour, Purple Yam, and Sorghum on the Characteristics of Kue Lumpur. LIPIDA [Internet]. 2026 Apr. 30 [cited 2026 Oct. 20];6(1):269-74. Available from: https://lipida.jurnal.politap.ac.id/index.php/lipida/article/view/1922