Gusti Setiavani and Fadhly Zhil Ikram 2024. Pengaruh Subtitusi Tepung Porang Termodifikasi terhadap Daya Kembang, Kadar Air, dan Organoleptik Roti Manis: Effect of Modified Porang Flour Substitution on the Riseability, Water Content and Organoleptics of Sweet Bread. JURNAL TRITON. 15, 2 (Nov. 2024), 409–422. DOI:https://doi.org/10.47687/jt.v15i2.776.