Analisis Total Gula dan Sifat Sensorik pada Varietas Beras IR-64 dengan Rasio dan Proses Pemasakan yang Berbeda. NUTRIZIONE - Nutrition Research and Development Journal, [S. l.], v. 5, n. 2, p. 28–38, 2026. DOI: 10.15294/nutrizione.v5i2.22567. Disponível em: https://journal.unnes.ac.id/journals/nutrizione/article/view/22567. Acesso em: 22 feb. 2026.