SJAFRINA, Noveria; AMINAH, Syarifah. Consumers Preferences to Sweet Potato Flakes (Spf) from Sweet Potato Pasta as A Raw Material, with Enrichment Mung Bean Flour as Source Protein. International Journal on Advanced Science, Engineering and Information Technology, [S. l.], v. 4, n. 3, p. 181–184, 2014. DOI: 10.18517/ijaseit.4.3.396. Disponível em: https://ijaseit.insightsociety.org/index.php/ijaseit/article/view/396. Acesso em: 3 jul. 2024.