1.
Zakir M. Hubungan Sifat Reologis Adonan Terhadap Karakteristik Sensorik Produk Makanan Tepung Komposit Terigu-Sorgum. ICA [Internet]. 2008Dec.1 [cited 2024May6];1(1):33-42. Available from: http://journal.unhas.ac.id/index.php/ica/article/view/2445