RYANIVIDYA, D. N. A. .; ALAMSYAH, A. .; CICILIA, S. Mutu Kue Bingka Dolu pada Berbagai Konsentrasi Substitusi Terigu dengan Tepung Sorgum: Quality of Bingka Dolu at Various Concentrations of Substitution of Wheat with sorghum flour. Pro Food, [S. l.], v. 8, n. 2, p. 107–115, 2022. DOI: 10.29303/profood.v8i2.273. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/273. Acesso em: 27 apr. 2024.