Bestari TMS, Sachriani S, Fadiati A. Pengaruh Substitusi Tepung Sorgum (Sorghum Bicolor) Terhadap Kualitas Fisik dan Sensoris Marble Cake. JCS [Internet]. 2024Jun.28 [cited 2024Oct.6];3(6):1140-152. Available from: https://jcs.greenpublisher.id/index.php/jcs/article/view/754