Formulation of gluten-free bread using psyllium husk and chia seed seen from physical and sensory characteristics. AGROMIX, [S. l.], v. 16, n. 1, p. 35–43, 2025. DOI: 10.35891/agx.v16i1.5636. Disponível em: https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/5636. Acesso em: 15 nov. 2026.