1.
Sensory and Physicochemical Evaluation of Muffin Substituted with Sorghum (Sorghum Bicolor L.) and Kepok Banana (Musa Paradisiaca L.). Food Sci. Technol. [Internet]. 2024 Sep. 3 [cited 2026 Jun. 17];:55-68. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/8051