Nurminabari, I. S., Gozali, T., Ikrawan, Y., Hariadi, H., & Eriningtyas, F. (2024). Effect of Heat Moisture Treatment (HMT) Duration and Lactic Acid Concentration on the Characteristics of Purple Sweet Potato Flour (Ipomoea batatas L. Poiret). Open Global Scientific Journal, 3(1), 8–19. https://doi.org/10.70110/ogsj.v3i1.25