E3S Web of Conferences

Physicochemical and sensory characteristics of biscuits from corn flour (Zea mays) with orange sweet potato flour (Ipomoea batatas L.)

Riffa Sinulingga and Sentosa Ginting

E3S Web Conf., 332 (2021) 01009

Published online: 13 December 2021

DOI: 10.1051/e3sconf/202133201009

Riffa Sinulingga

Sentosa Ginting

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