RAMADHANTY, Indira Putri; ROSIDA. Effect of Wheat Flour and Modified Canna Flour Proportions and Glycerol Monostearate (GMS) Addition on the Physicochemical and Sensory Characteristics of Sweet Bread. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 2, p. 197–202, 2025. DOI: 10.29165/ajarcde.v9i2.686. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/686. Acesso em: 7 dec. 2025.