Sensory and Physicochemical Evaluation of Muffin Substituted with Sorghum (Sorghum Bicolor L.) and Kepok Banana (Musa Paradisiaca L.). Food Science and Technology Journal (Foodscitech), [S. l.], p. 55–68, 2024. DOI: 10.25139/fst.vi.8051. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/8051. Acesso em: 16 jun. 2026.