“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”. Jurnal Teknologi Pertanian (Agricultural Technology Journal) 17, no. 1 (June 29, 2026): 47–59. Accessed September 24, 2026. https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/66265.