Sailendra, N.V., Aji, A.S., Saloko, S., Aprilia, V., Djidin, R.T.S., Rahmawati, S. dan Khoirunnisah, F.M. 2024. Pengaruh Teknik Penanakan Beras Terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi Dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor: The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made From Sorghum, Mocaf, Glucomannan, and Moringa Flour. Amerta Nutrition. 8, 3 (Sep 2024), 356–362. DOI:https://doi.org/10.20473/amnt.v8i3.2024.356-362.