ARDHANI, R. F.; ANGGRIANI, R.; SUKARDI, S. Pengaruh Formulasi Tepung Mocaf dan Tepung Sorgum (Sorghum Bicolor L. Moench) Terhadap Karakteristik Fisikokimia Dan Organoleptik Donat Bomboloni Gluten Free. Food Technology and Halal Science Journal, [S. l.], v. 6, n. 2, p. 189–202, 2024. DOI: 10.22219/fths.v6i2.28379. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/28379. Acesso em: 27 sep. 2024.