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“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, vol. 3, no. 1, pp. 31–41, Jul. 2024, doi: 10.30812/jtmp.v3i1.4207.