KARTIKA DEWI; HANIFAH SALMA, F.; ABDUL GHANI, Y. Product Innovation of Purple Sweet Potato Flour-Based Cookie Ingredients to Improve Product Quality. Gastronomy and Culinary Art, [S. l.], v. 4, n. 2, p. 154–167, 2025. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/911. Acesso em: 5 dec. 2025.