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. jurnalmanner [Internet]. 2026 Feb. 27 [cited 2026 Feb. 28];5(1):27-31. Available from: https://jurnal.btp.ac.id/index.php/manner-btp/article/view/473