Armanda, Y., and W. D. R. Putri. “KARAKTERISTIK FISIKOKIMIA TEPUNG SORGUM COKLAT UTUH (WHOLE GRAIN BROWN SORGHUM FLOUR) TERFERMENTASI RAGI TAPE [IN PRESS APRIL 2016]”. Jurnal Pangan Dan Agroindustri, vol. 4, no. 2, Aug. 2015, https://jpa.ub.ac.id/index.php/jpa/article/view/351.