Priyati, A., H. Abdullah, S., & Mahardhian Dwi Putra, G. (2016). Pengaruh Kecepatan Putar Pengadukan Adonan terhadap Sifat Fisik Roti: Effect of Dough Mixing Speed on Bread Physical Characteristic. Jurnal Ilmiah Rekayasa Pertanian Dan Biosistem, 4(1), 217–221. Retrieved from https://jrpb.unram.ac.id/index.php/jrpb/article/view/22