Putri, S. F., Widyastuti, S., Amaro, M., Rasyda, R. Z., Pawestri, S. and Unsunnidhal, L. (2025) “The Effect of Composite Flour Proportion and Carrageenan Concentration on the Chemical, Physical and Organoleptic Quality of Low Gluten White Bread”, Pro Food, 11(1), pp. 139–150. doi: 10.29303/profood.v11i1.502.