“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, vol. 17, no. 1, pp. 47–59, Jun. 2026, doi: 10.35791/jteta.v17i1.66265.