IMANNINGSIH, N. PROFIL GELATINISASI BEBERAPA FORMULASI TEPUNG-TEPUNGAN UNTUK PENDUGAAN SIFAT PEMASAKAN (GELATINISATION PROFILE OF SEVERAL FLOUR FORMULATIONS FOR ESTIMATING COOKING BEHAVIOUR). Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), [S. l.], v. 35, n. 1, p. 13–22, 2012. DOI: 10.22435/pgm.v35i1.3079.13-22. Disponível em: https://pgm.persagi.org/index.php/pgm/article/view/628. Acesso em: 4 oct. 2025.