SRIYONO, hasnelly. PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomea batatas L.) DENGAN PATI UBI KUNING (Ipomea batatas L.) SERTA TEPUNG KEDELAI (Glycine max) TERHADAP MI ORGANIK KERING MIX (GLUTEN FREE). Pasundan Food Technology Journal (PFTJ), [S.l.], v. 6, n. 2, p. 119-128, july 2019. ISSN 2615-1405. Available at: <https://journal.unpas.ac.id/index.php/foodtechnology/article/view/1713>. Date accessed: 16 apr. 2021. doi: http://dx.doi.org/10.23969/pftj.v6i2.1713.