“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” (2025) Journal of Food Industrial Technology, 2(3), hlm. 75–81. doi:10.25047/jofit.v2i3.6036.