ARSYISTAWA, Hadana Sabila; AINI, Nur; DWIYANTI, Hidayah; SETYAWATI, Retno. Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour. Jurnal Mutu Pangan : Indonesian Journal of Food Quality, [S. l.], v. 12, n. 2, p. 151–160, 2025. DOI: 10.29244/jmpi.2025.12.2.151. Disponível em: https://journal.ipb.ac.id/jmpi/article/view/62631. Acesso em: 3 jan. 2026.