Lestari Doloksaribu A, Kurnia Hartati F. Different hydrocolloid types and concentrations effects towards non-gluten sponge cake’s chemical quality and organoleptic. Food Sci. Technol. [Internet]. 2021Jul.24 [cited 2025Apr.22];4(1):27-6. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/4046