Kartika Dewi, F. Hanifah Salma, and Y. Abdul Ghani. “Product Innovation of Purple Sweet Potato Flour-Based Cookie Ingredients to Improve Product Quality”. Gastronomy and Culinary Art, vol. 4, no. 2, Sept. 2025, pp. 154-67, https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/911.