Lestari Doloksaribu, A. and Kurnia Hartati, F. 2021. Different hydrocolloid types and concentrations effects towards non-gluten sponge cake’s chemical quality and organoleptic. Food Science and Technology Journal (Foodscitech). 4, 1 (Jul. 2021), 27-36. DOI:https://doi.org/10.25139/fst.v4i1.4046.