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“Pengaruh Variasi Jenis Ubi Jalar Dan Lama Waktu Pengukusan Terhadap Sifat Fisik, Kimia Dan Tingkat Kesukaan Pasta”. 2025. Journal of Food and Agricultural Technology 2 (2): 87-107. https://doi.org/10.26486/jfat.v2i2.4542.