THE EFFECT OF SORGHUM AND COWBEAN DRYING TEMPERATURE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CEREAL DRINK POWDER

Authors

  • Muhammad Rizky Ramanda
  • Masayu Nur Ulfa
  • Zarlita Dwi Rahma

DOI:

https://doi.org/10.32585/ags.v10i1.7522

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Published

2026-02-26

How to Cite

Ramanda, M. R., Ulfa, M. N., & Rahma, Z. D. (2026). THE EFFECT OF SORGHUM AND COWBEAN DRYING TEMPERATURE ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF CEREAL DRINK POWDER. Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian, 10(1), 87–101. https://doi.org/10.32585/ags.v10i1.7522

Issue

Vol. 10 No. 1 (2026): Agrisaintifika

Section

Artikel

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Copyright (c) 2026 Muhammad Rizky Ramanda, Masayu Nur Ulfa, Zarlita Dwi Rahma

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This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.