LESTARI, E.; SANDRI, D.; FATIMAH, F.; UMAIRA, U. VOLUME KEMBANG ADONAN DAN SENSORY ROTI MANIS YANG DIBUAT DARI MODIFIED TALIPUK FLOUR (MOTAF) [Dought Volume and Sensory Properties of Sweet Bread made from Modified Talipuk Flour (Motaf)]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 24, n. 2, p. 113–120, 2019. DOI: 10.23960/jtihp.v24i2.113-120. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3351. Acesso em: 18 oct. 2025.