[1]
B. . Candra Puspitasari, S. . Widyastuti, and moegiratul amaro, “PENGARUH KONSENTRASI RAGI ROTI INSTAN DAN KARAGENAN TERHADAP MUTU ROTI TAWAR TERSUBSTITUSI TEPUNG SORGUM: The Effect Of Instant Bread Yeast And Carraginan Concentration On The Quality Of Sorgum Flour Substituted Bread”, profood, vol. 9, no. 1, pp. 33–45, Jun. 2023.