SADIAH, IIS. Karakteristik Fisik dan Organoleptik Mie Kering dari Kombinasi Tepung Ubi Jalar Oranye dan Mocaf: Physical and Organoleptic Characteristics of Dry Noodles from a Combination of Orange Sweet Potato Flour and Mocaf. Journal of Innovative Food Technology and Agricultural Product, [S. l.], v. 3, n. 1, p. 27–32, 2025. DOI: 10.31316/jitap.v3i1.8100. Disponível em: https://journal.upy.ac.id/index.php/jitap/article/view/8100. Acesso em: 5 dec. 2025.