“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 5, no. 1 (April 24, 2026): 12–19. Accessed August 26, 2026. https://ejurnal.unisan.ac.id/index.php/arview/article/view/1706.