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. MORFAI [Internet]. 2026 Feb. 28 [cited 2026 Mar. 1];6(2):3106-12. Available from: https://radjapublika.com/index.php/MORFAI/article/view/5111