Aflah, A. J., Widyastuti, S., Amaro, M., & Rasyda, R. Z. (2024). Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread. Pro Food, 10(2), 125–138. https://doi.org/10.29303/profood.v10i2.426