1.
Atmadja TFA-G, A’yunin NAQ. Sensory Characteristics and Glycemic Index of Biscuits Made from Sorghum Flour and Red Bean Flour: Karakteristik Sensori dan Indeks Glikemik Biskuit Berbahan Tepung Sorgum dan Tepung Kacang Merah. AMNT [Internet]. 2025 Jun. 20 [cited 2025 Jun. 21];9(2):302-9. Available from: https://e-journal.unair.ac.id/AMNT/article/view/63005