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). arview 2026, 5 (1), 12-19. https://doi.org/10.37195/j50rdn58.