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Ryanividya DNA, 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. profood [Internet]. 2022Dec.27 [cited 2024Mar.29];8(2):107-15. Available from: https://profood.unram.ac.id/index.php/profood/article/view/273