Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning: Organoleptic Characteristics of Brownis Made from Wheat and Yellow Sweet Potato Composite Flour. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 3, n. 1, p. 42–48, 2024. DOI: 10.30812/jtmp.v3i1.4247. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/4247. Acesso em: 6 jul. 2025.