[1]
Hutasoit, J.P. , Yolanda, Y. and Febrianti, D. 2026. Optimization and Quality Evaluation of Ohmic-Heated Gluten-Free Bread Formulated with Soybean, Sorghum, and Red Bean Flours Using Response Surface Methodology. Pro Food: Jurnal Ilmu dan Teknologi Pangan. 12, 1 (May 2026), 12–29. DOI:https://doi.org/10.29303/profood.v12i1.613.