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. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 3, n. 1, p. 31–41, 2024. DOI: 10.30812/jtmp.v3i1.4207. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/4207. Acesso em: 31 jul. 2025.