(1)
Setyani, S.; Yuliana, N.; Maesari, S. FORMULASI TEPUNG JAGUNG (Zea Corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea Corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]. JTIHP 2016, 21, 63-76.