[1]
Kinasih, Z. et al. 2023. Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum). JURNAL AGROINDUSTRI HALAL. 9, 3 (Dec. 2023), 343–354. DOI:https://doi.org/10.30997/jah.v9i3.10015.