Nasrurrohman, Aqil, Mahdiyah Mahdiyah, and Annis Kandriasari. “Analisis Lama Fermentasi Ragi Alami Sourdough Terhadap Kualitas Dan Mutu Sensoris Roti Ciabatta”. Jurnal Ilmiah Wahana Pendidikan 12, no. 7.D (July 31, 2026): 45-57. Accessed August 2, 2026. https://jurnal.peneliti.net/index.php/JIWP/article/view/13616.