Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods by Siti Chairiyah Batubara, Nur Hanifah Muliyana

Subjects: “…hydrocolloid, gluten-free white bread, straight dough, no time dough…”
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Effects of Red Dragon Fruit Puree Application on Physicochemical Properties of Selected Bakery Products by Ignasius Radix A. P. Jati, Erni Setijawaty, Ratna Chrismiari Purwestri

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