LESTARI DOLOKSARIBU, Ayu; KURNIA HARTATI, Fadjar. Different hydrocolloid types and concentrations effects towards non-gluten sponge cake’s chemical quality and organoleptic. Food Science and Technology Journal (Foodscitech), [S. l.], v. 4, n. 1, p. 27–36, 2021. DOI: 10.25139/fst.v4i1.4046. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/4046. Acesso em: 29 jun. 2026.