T. O. Siwu, E. J. Nurali, R. J. J. Umboh, L. E. Lalujan, J. C. E. Lamaega, and Y. Y. Oessoe, “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.