Evaluasi Karakteristik Roti Komposit Bebas Gluten Dengan Konsentrasi Hidrokoloid Dan Waktu Proofing Yang Berbeda: Evaluation of Gluten-Free Composite Bread Characteristics With Different Hydrocolloid Concentrations and Proofing Times. JTMP 2024, 3 (1), 31-41. https://doi.org/10.30812/jtmp.v3i1.4207.