Yenrina, R., Dewi, K.H. and Yumarnis, .Y. 2024. Characteristics of Instant Steamed Sponge Cake Flour from Blending Purple Sweet Potato Flour (Ipomoea batatas var ayumurasaki), Mung Bean Flour ( (Vigna radiata) and Corn Flour ( Zea mays). Andalasian International Journal of Agriculture and Natural Sciences (AIJANS). 4, 01 (Oct. 2024), 37-46. DOI:https://doi.org/10.25077/aijans.v4.i01.37-46.2023.