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“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, vol. 5, no. 1, pp. 12–19, Apr. 2026, doi: 10.37195/j50rdn58.