“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), pp. 12–19. doi:10.37195/j50rdn58.