HUTASOIT, J. P. .; YOLANDA, Y.; FEBRIANTI, D. . 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, [S. l.], v. 12, n. 1, p. 12–29, 2026. DOI: 10.29303/profood.v12i1.613. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/613. Acesso em: 17 oct. 2026.