ROSIDA, D. F. .; HARTONO, S. A. N. .; ANGGRAENI, R. A. . the THE EFFECT OF BLACK RICE FLOUR AND BLACK SOYBEAN FLOUR PROPORTIONS AND SUNFLOWER SEED OIL ADDITION ON THE CHARACTERISTICS OF HIGH-ANTIOXIDANT COOKIES. Journal of Food and Agricultural Science for Lowland and Coastal Area, [S. l.], v. 2, n. 1, 2024. Disponível em: https://jfas.upnjatim.ac.id/index.php/jfas/article/view/13. Acesso em: 18 jan. 2025.