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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 [Internet]. 2016Sep.15 [cited 2025Oct.15];21(2):63-76. Available from: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1391