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), pp. 409–422. doi: 10.47687/jt.v15i2.776.