Bahlawan, Zuhriyan Ash Shiddieqy, Astrilia Damayanti, Megawati Megawati, Khamdan Cahyari, Yuyun Margiyanti, and Muslimatul Mufidati. “Effect of Fortification and Fermentation on the Nutritional Value of Sorghum (Sorghum Bicolor (L.) Moench) Flour”. Trends in Sciences 19, no. 15 (August 1, 2022): 5534. Accessed April 8, 2026. https://tis.wu.ac.th/index.php/tis/article/view/5534.