WATI, Herna. Analisis Aktivitas Antioksidan, Uji Organoleptik dan Kandungan Gizi Cookies dengan Penambahan Pasta Ubi Jalar Ungu (Ipomoea batatas) dan Tepung Oat (Avena sativa): Analysis of Antioxidant Activity, Organoleptic Test, and Nutritional Content of Cookies with The Addition of Purple Sweet Potato Paste (Ipomoea batatas) and Oat Flour (Avena sativa). Buletin Loupe, [S. l.], v. 18, n. 02, p. 91–103, 2022. DOI: 10.51967/buletinloupe.v18i02.1576. Disponível em: https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/1576. Acesso em: 22 dec. 2024.