MOHAMMAD WILDAN ALMUFARRIJ; WARDAH; DWI CAHYANI, wahyukanti. Effect of Using Sourdough Yeast And The Long Time of Final Proofing On The Physical Properties of Flashed Bread . Agricultural Science, [S. l.], v. 7, n. 2, p. 93–105, 2024. DOI: 10.55173/agriscience.v7i2.124. Disponível em: https://agriculturalscience.unmerbaya.ac.id/index.php/agriscience/article/view/124. Acesso em: 21 jul. 2024.