[1]
D. A. Nindita, F. Kusnandar, and S. Budijanto, “CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING”, J. Teknol Industri Pangan, vol. 29, no. 2, pp. 164–174, Dec. 2018, doi: 10.6066/jtip.2018.29.2.164.