[1]
N. V. Sailendra, “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”, AMNT, vol. 8, no. 3, pp. 356–362, Sep. 2024.