IRMAYANTI; ANWAR, Chairil; IRHAMI; APRITA, Ika Rezvani. Substitusi Tepung Nangka dan Durasi Fermentasi terhadap Profil Mutu Kimia dan Sensori Roti Manis Berbasis Tepung Terigu. JURNAL AGROINDUSTRI HALAL, [S. l.], v. 11, n. 1, p. 040–049, 2025. DOI: 10.30997/jah.v11i1.12662. Disponível em: http://103.127.96.46/index.php/Agrohalal/article/view/12662. Acesso em: 8 jun. 2026.