Pengaruh Subtitusi Tepung Uwi Ungu-Kacang Tanah dan Penambahan Cmc (Carboxymethyl Cellulose) terhadap Karakteristik Makaroni. Journal of Food and Agricultural Technology, [S. l.], v. 1, n. 1, p. 1–8, 2023. DOI: 10.26486/jfat.v1i1.3378. Disponível em: http://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/3378. Acesso em: 19 mar. 2026.