ELVI NORA SIAGIAN; HARAHAP, Sri Efriyanti. Effect of local spice variations on the oxidative stability, physicochemical characteristics, and consumer acceptance of purple sweet potato (Ipomoea batatas L.) chips. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 135–151, 2025. DOI: 10.33830/fsj.v5i2.15498.2025. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/15498. Acesso em: 5 nov. 2026.