“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 4, no. 2 (April 29, 2025): 92–101. Diakses November 8, 2026. https://publikasi.polije.ac.id/jofe/article/view/5925.