“KAJIAN SIFAT KIMIA PADA BEBERAPA JENIS TEPUNG TERIGU: KADAR AIR, KADAR ABU, DAN KADAR GLUTEN BASAH: Study Of Chemical Properties Of Several Types Of Wheat Flour: Moisture Content, Ash Content, And Wet Gluten Content”. Journal of Food Industrial Technology 2, no. 3 (November 28, 2025): 75–81. Accessed November 8, 2026. https://publikasi.polije.ac.id/jofit/article/view/6036.