CANDRA PUSPITASARI, B. .; WIDYASTUTI, S. .; AMARO, moegiratul. THE EFFECT OF INSTANT BREAD YEAST AND CARRAGINAN CONCENTRATION ON THE QUALITY OF SORGUM FLOUR SUBSTITUTED BREAD: The Effect Of Instant Bread Yeast And Carraginan Concentration On The Quality Of Sorgum Flour Substituted Bread. Pro Food, [S. l.], v. 9, n. 1, p. 33–45, 2023. DOI: 10.29303/profood.v9i1.296. Disponível em: http://profood.unram.ac.id/index.php/profood/article/view/296. Acesso em: 17 mei. 2024.