SANTI, Christine Vebiola Angela; AYU DIAN PRATIWI PERMATAHATI; A. NOVA ZULFAHMI; IRFAN CHOLID; ROIS INDRIAWAN. Pengaruh Formulasi Tepung Sorgum Dan Tepung Daun Katuk Terhadap Karakteristik Kimia Dan Sensoris Muffin. Journal of Food Safety and Processing Technology (JFSPT), [S. l.], v. 4, n. 1, p. 295–305, 2026. DOI: 10.30587/jfspt.v4i1.11936. Disponível em: https://journal.umg.ac.id/index.php/jfspt/article/view/11936. Acesso em: 6 oct. 2026.