KHOIRUNNISAH, F. M.; AJI, A. S.; SALOKO, S.; APRILIA, V.; SAILENDRA, N. V.; DJIDIN, R. T. S.; RAHMAWATI, S. The Effect of Cooking Techniques on the Texture and Color of Analog Rice Made from Sorghum, Mocaf, Glucommanan, and Moringa Flour: Pengaruh Teknik Penanakan terhadap Sifat Fisik (Tekstur dan Warna) Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor. Amerta Nutrition, [S. l.], v. 8, n. 4, p. 506–512, 2024. DOI: 10.20473/amnt.v8i4.2024.506-512. Disponível em: https://e-journal.unair.ac.id/AMNT/article/view/49554. Acesso em: 23 nov. 2024.