NINDITA, Diana Ayu; KUSNANDAR, Feri; BUDIJANTO, Slamet. CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING. Jurnal Teknologi dan Industri Pangan, [S. l.], v. 29, n. 2, p. 164–174, 2018. DOI: 10.6066/jtip.2018.29.2.164. Disponível em: https://journal.ipb.ac.id/jtip/article/view/19148. Acesso em: 13 jan. 2026.