1.
Putri SF, Widyastuti S, Amaro M, Rasyda RZ, 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. profood [Internet]. 2025May31 [cited 2025Jun.19];11(1):139-50. Available from: https://profood.unram.ac.id/index.php/profood/article/view/502