The Effect of Purple Sweet Potato Flour Substitution (Ipomoea Potato L. Poir) On Physical Quality and Sensory Quality of Chiffon Cake. Jurnal Ilmiah Mandala Education, [S. l.], v. 12, n. 1, p. 12–23, 2026. DOI: 10.58258/jime.v1i2.9634. Disponível em: https://ejournal.mandalanursa.org/index.php/JIME/article/view/9634. Acesso em: 27 jun. 2026.