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Effect of Potato Puree (Solanum Tuberosum) and Squash Puree (Cucurbita Moschata) Addition on the Physicochemical and Sensory Characteristics of Potato Flour Based Kue Lumpur.: Indonesia. Jteta 2026, 17 (1), 47-59. https://doi.org/10.35791/jteta.v17i1.66265.