Priyati, A., H. Abdullah, S. and 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), pp. 217–221. Available at: https://jrpb.unram.ac.id/index.php/jrpb/article/view/22 (Accessed: 25 April 2024).