KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH FREE GLUTEN DENGAN PENAMBAHAN CARBOXYMETHYL CELLULOSA (CMC). Jurnal Sains dan Teknologi Pangan, [S. l.], v. 11, n. 3, 2026. DOI: 10.63071/9yck2967. Disponível em: https://jstpuho.id/index.php/jstp/article/view/268. Acesso em: 16 aug. 2026.