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Effect of TESOTA Composite Flour Composition (Wheat, Sorgum, Tapioca) and Carrageenan Concentration on The Quality of Low-Gluten Bread

Abid Jalaluddin Aflah, Sri Widyastuti, Moegiratul Amaro, Riezka Zuhriatika Rasyda
125-138
2024-11-30
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