YULISTIANI, R.; AMBARWATI, P.; PRATIWI, Y. S. .; WARDIANTO, M. R. Utilization of Rice Flour and Soy Flour with the Addition of Xanthan Gum for Making Gluten-Free White Bread. Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), [S. l.], v. 14, n. 6, p. 2080–2090, 2025. DOI: 10.23960/jtepl.v14i6.2080-2090. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTP/article/view/11392. Acesso em: 26 dec. 2025.