“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 3, no. 1 (July 29, 2024): 31–41. Accessed July 31, 2025. https://journal.universitasbumigora.ac.id/jtmp/article/view/4207.