NURMIATI, N.; HUTAJULU, P. O.; SULOI, A. F. Physicochemical Properties of Gluten Free Composite Flour. Pro Food, [S. l.], v. 10, n. 1, p. 40–49, 2024. DOI: 10.29303/profood.v10i1.285. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/285. Acesso em: 21 nov. 2024.