RABIAHTUL ADAWIYAH; PURYANA, I. G. P. S.; PADMIARI, I. A. E. The Effect of Substituting Wheat Flour with Purple Sweet Potato Flour on the Acceptability and Nutritional Content of Brownies. Jurnal Riset Pangan dan Gizi, [S. l.], v. 8, n. 2, p. 163–168, 2026. DOI: 10.31964/jr-panzi.v8i2.318. Disponível em: https://www.ejurnalpangan-gizipoltekkesbjm.com/index.php/JR_PANZI/article/view/318. Acesso em: 1 oct. 2026.