Aflah, A. J., S. Widyastuti, M. Amaro, and R. Z. Rasyda. “Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread”. Pro Food, vol. 10, no. 2, Nov. 2024, pp. 125-38, doi:10.29303/profood.v10i2.426.