2026. Karakteristik Organoleptik Roti Tawar Dengan Substitusi Tepung Sorghum (Sorgum Bicolor L. Moench): Organoleptic Characteristics of White Bread with Sorghum Flour Substitution (Sorghum bicolor L. Moench). Jurnal : Agricultural Review. 5, 1 (Apr. 2026), 12–19. DOI:https://doi.org/10.37195/j50rdn58.