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Pengaruh Variasi Jenis Ubi Jalar dan Lama Waktu Pengukusan Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Pasta. Journal of Food and Agricultural Technology, [S. l.], v. 2, n. 2, p. 87–107, 2025. DOI: 10.26486/jfat.v2i2.4542. Disponível em: https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/4542. Acesso em: 20 may. 2026.