RIZKA, R. F. S.; SAIDI, I. A.; NURBAYA, S. R.; BUDIANDARI, R. U. Characteristics Sensory of White Bread Enriched with Various Concentrations of Green Mustard Flour (Brassica Juncea) : Karakteristik Sensori Roti Tawar Yang Di Perkaya Dengan Berbagai Konsentrasi Tepung Sawi (Brassica Juncea) . Journal of Tropical Food and Agroindustrial Technology, [S. l.], v. 3, n. 02, p. 48–53, 2022. DOI: 10.21070/jtfat.v3i02.1602. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1602. Acesso em: 19 apr. 2025.