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Sugiharto, R. and Koesoemawardani, D. and Apriyani, T. (2016) Efek Penambahan Antioksidan Terhadap Sifat Sensori dan Lama Simpan Roti Tawar Difortifikasi dengan Minyak Ikan [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil]. Jurnal Teknologi & Industri Hasil Pertanian, 21 (2). pp. 107-120.

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