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]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 21, n. 2, p. 63–76, 2016. DOI: 10.23960/jtihp.v21i2.63 - 76. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1391. Acesso em: 15 oct. 2025.