AFLAH, A. J.; WIDYASTUTI, S.; AMARO, M.; RASYDA, R. Z. Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread. Pro Food, [S. l.], v. 10, n. 2, p. 125–138, 2024. DOI: 10.29303/profood.v10i2.426. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/426. Acesso em: 5 dec. 2024.