“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) ”, jtfat, vol. 3, no. 02, pp. 48–53, Apr. 2022, doi: 10.21070/jtfat.v3i02.1602.