SAILENDRA, N. V.; AJI, A. S.; SALOKO, S.; APRILIA, V.; DJIDIN, R. T. S.; RAHMAWATI, S.; KHOIRUNNISAH, F. M. 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: Pengaruh Teknik Penanakan Beras terhadap Evaluasi Sensori dan Tingkat Kepulenan Nasi dari Beras Analog Berbahan Baku Tepung Sorgum, Mocaf, Glukomanan, dan Kelor. Amerta Nutrition, [S. l.], v. 8, n. 3, p. 356–362, 2024. DOI: 10.20473/amnt.v8i3.2024.356-362. Disponível em: https://e-journal.unair.ac.id/AMNT/article/view/49567. Acesso em: 9 dec. 2024.