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. jofe [Internet]. 29 April 2025 [dikutip 8 November 2026];4(2):92-101. Tersedia pada: https://publikasi.polije.ac.id/jofe/article/view/5925