PUTRI, S. F.; WIDYASTUTI, S.; AMARO, M.; RASYDA, R. Z.; PAWESTRI, S.; UNSUNNIDHAL, L. The Effect of Composite Flour Proportion and Carrageenan Concentration on the Chemical, Physical and Organoleptic Quality of Low Gluten White Bread. Pro Food, [S. l.], v. 11, n. 1, p. 139–150, 2025. DOI: 10.29303/profood.v11i1.502. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/502. Acesso em: 19 jun. 2025.