RIZKY, A. M.; ZUBAIDAH, E. PENGARUH PENAMBAHAN TEPUNG UBI UNGU JEPANG (Ipomea batatas L var. Ayamurasaki) TERHADAP SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK KEFIR UBI UNGU [IN PRESS SEPTEMBER 2015]. Jurnal Pangan dan Agroindustri, [S. l.], v. 3, n. 4, 2014. Disponível em: https://jpa.ub.ac.id/index.php/jpa/article/view/262. Acesso em: 15 may. 2025.