MESA SAPUTRI; DESY KURNIAWATI. Pengembangan Kue Bawang Rendah Gluten dengan Substitusi Tepung MOCAF (Modified Cassava Flour). Jurnal Pendidikan Kimia, Fisika dan Biologi, [S. l.], v. 1, n. 4, p. 01–08, 2025. DOI: 10.61132/jupenkifb.v1i4.322. Disponível em: https://ejournal.aripi.or.id/index.php/jupenkifb/article/view/322. Acesso em: 8 jun. 2025.