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