ALFIA NUR ROFIDA; KEJORA HANDARINI; BAMBANG SIGIT SUCAHYO; DEWI MARIYANAH. EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GLUTEN-FREE WHITE BREAD WITH VARIATIONS IN THE PROPORTIONS OF MOCAF FLOUR AND MUNG BEAN FLOUR. Multidiciplinary Output Research For Actual and International Issue (MORFAI), [S. l.], v. 6, n. 2, p. 3106–3112, 2026. DOI: 10.5281/zenodo.18811736. Disponível em: https://radjapublika.com/index.php/MORFAI/article/view/5111. Acesso em: 1 mar. 2026.