AGUSTINA, Nia; HARIS, Helmi. Kandungan Bakteri Asam Laktat pada Sourdough Air Fermentasi Nanas dan Pengaruhnya terhadap Mutu Tekstur Roti Tepung Beras. JURNAL AGROINDUSTRI HALAL, [S. l.], v. 11, n. 3, p. 379–390, 2025. DOI: 10.30997/jah.v11i3.22334. Disponível em: http://103.127.96.46/index.php/Agrohalal/article/view/22334. Acesso em: 8 jun. 2026.