MOCHAMMAD AKBAR; ALICIA SITI AMANAH. DEVELOPMENT OF BETAWI GAMBANG BREAD PRODUCTS WITH THE ADDITION OF SORGUM FLOUR AND RED SPINACH AS A MEANS OF UTILIZING LOCAL FOOD INGREDIENTS. JURNAL MANAJEMEN KULINER, Indonesia, v. 5, n. 1, p. 27–31, 2026. DOI: 10.59193/jmn.v5i1.473. Disponível em: https://jurnal.btp.ac.id/index.php/manner-btp/article/view/473. Acesso em: 28 feb. 2026.