ELSTY, Kezia; CORNELIA, Evelin; WINATA, Berwyn. Development of a gluten-free honey sweet potato flour premix as a functional baking alternative. Journal of Tourism, Culinary, and Entrepreneurship (JTCE), [S. l.], v. 6, n. 2, p. 292–307, 2026. DOI: 10.37715/jtce.v6i2.6521. Disponível em: https://ojs3.somebut.my.id/index.php/JTCE/article/view/6521. Acesso em: 2 nov. 2026.