LESTARI, H. T.; FAUZIYAH, A.; NASRULLOH, N. The Effect of Sago (Metroxylon sagu Rottb.) Flour and Sorghum (Sorghum bicolor L. Moench) Flour Proportion on Resistant Starch, Nutrient, and Organoleptic Properties of Cookies for Type 2 Diabetes Mellitus: Pengaruh Proporsi Tepung Sagu (Metroxylon sagu Rottb.) dan Tepung Sorgum (Sorghum bicolor L. Moench) terhadap Pati Resistan, Kandungan Gizi, dan Sifat Organoleptik Kukis untuk Diabetes Melitus Tipe 2. Amerta Nutrition, [S. l.], v. 9, n. 1, p. 64–75, 2025. DOI: 10.20473/amnt.v9i1.2025.64-75. Disponível em: https://e-journal.unair.ac.id/AMNT/article/view/63118. Acesso em: 16 apr. 2025.