“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) ” (2022) Journal of Tropical Food and Agroindustrial Technology, 3(02), pp. 48–53. doi:10.21070/jtfat.v3i02.1602.