Gusti Setiavani, and 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, vol. 15, no. 2, Nov. 2024, pp. 409-22, doi:10.47687/jt.v15i2.776.