Arsyistawa, H.S. et al. 2025. Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour. Jurnal Mutu Pangan : Indonesian Journal of Food Quality. 12, 2 (Oct. 2025), 151–160. DOI:https://doi.org/10.29244/jmpi.2025.12.2.151.