NURFITRIANI, NITA. “Analisis Nilai Proksimat Dan Nilai Indeks Glikemik Pada Cookies Dengan Penambahan Pasta Ubi Jalar Ungu (Ipomoea Batatas L. Poiret) Dan Tepung Oat (Avena Sativa) Dengan Perbedaan Suhu: Analysis of Proximate Values and Glycemic Index Values in Cookies With The Addition of Purple Sweet Potato Paste (Ipomoea Batatas L. Poiret) and Oat Flour (Avena Sativa) With Temperature Differences”. Buletin Loupe 18, no. 02 (December 30, 2022): 83–90. Accessed December 22, 2024. https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/1745.