BESTARI, T. M. S.; SACHRIANI, S.; FADIATI, A. . Pengaruh Substitusi Tepung Sorgum (Sorghum Bicolor) Terhadap Kualitas Fisik dan Sensoris Marble Cake. Journal of Comprehensive Science (JCS), [S. l.], v. 3, n. 6, p. 1140–152, 2024. DOI: 10.59188/jcs.v3i6.754. Disponível em: https://jcs.greenpublisher.id/index.php/jcs/article/view/754. Acesso em: 23 nov. 2024.