AFANDI, Frendy. The Correlation Comparison of Nutritional Content and Glycemic Index of Rice and Sorghum Based on In Vivo Experiment. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 4, n. 2, p. 87–99, 2024. DOI: 10.33830/fsj.v4i2.7829.2024. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/7829. Acesso em: 26 mar. 2026.