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 [Internet]. 2024 Jul. 29 [cited 2025 Oct. 15];3(1):31-4. Available from: https://journal.universitasbumigora.ac.id/jtmp/article/view/4207