HAMIDAH, N.; RIYANTO, R.; UJI, E. T. KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE<br><i>[Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]</i></br>. Media Gizi Indonesia, [S. l.], v. 14, n. 2, p. 154–163, 2019. DOI: 10.20473/mgi.v14i2.154-163. Disponível em: https://e-journal.unair.ac.id/MGI/article/view/9715. Acesso em: 7 aug. 2024.