ROSIDAH, Mey; INDRIANTI, Novita; BUDIATI, Titik. Karakteristik Profil Gelatinisasi Pasta Berbagai Varietas Tepung Sorgum Lokal di Indonesia: Characteristics of the Gelatinization Profile of Pasta from Various Local Sorghum Flour Types in Indonesia. Journal of Food Engineering, [S. l.], v. 4, n. 2, p. 92–101, 2025. DOI: 10.25047/jofe.v4i2.5925. Disponível em: https://publikasi.polije.ac.id/jofe/article/view/5925. Acesso em: 31 jul. 2025.