FADLY, M. V. .; BASAR, F. M. .; DWINUGRAHA, K. W. . Development of White Bread Made from Sorghum Flour, Cassava, Arrowroot, and Red Spinach Extract as a High-Fiber Functional Food. Journal of Indonesia Applied Nutrition (JIAN), [S. l.], v. 1, n. 2, p. 121–131, 2026. DOI: 10.56303/jian.v1i2.1605. Disponível em: https://www.journalmpci.com/index.php/jian/article/view/1605. Acesso em: 12 aug. 2026.