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, [S. l.], v. 5, n. 1, p. 12–19, 2026. DOI: 10.37195/j50rdn58. Disponível em: https://ejurnal.unisan.ac.id/index.php/arview/article/view/1706. Acesso em: 26 aug. 2026.