GUSTI SETIAVANI; FADHLY ZHIL IKRAM. 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, [S. l.], v. 15, n. 2, p. 409–422, 2024. DOI: 10.47687/jt.v15i2.776. Disponível em: https://jurnal.polbangtanmanokwari.ac.id/index.php/jt/article/view/776. Acesso em: 9 nov. 2026.