NURMINABARI, I. S.; GOZALI, T.; IKRAWAN, Y.; HARIADI, H.; ERININGTYAS, F. 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, [S. l.], v. 3, n. 1, p. 8–19, 2024. DOI: 10.70110/ogsj.v3i1.25. Disponível em: http://openglobalsci.com/index.php/OGSJ/article/view/25. Acesso em: 4 jul. 2025.