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Nindita DA, Kusnandar F, Budijanto S. CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING. J. Teknol Industri Pangan [Internet]. 2018Dec.31 [cited 2022Dec.3];29(2):164-7. Available from: https://journal.ipb.ac.id/index.php/jtip/article/view/19148