HUSNI, Nayli; NOVELINA, Novelina; HARI, Purnama Dini. Physicochemical and Organoleptic Characteristics of Sourdough Bread with Kefir Grain Added to The Starter. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 8, n. 3, p. 294–301, 2024. DOI: 10.29165/ajarcde.v8i3.538. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/538. Acesso em: 31 aug. 2025.