[1]
D. F. . Rosida, S. A. N. . Hartono, and R. A. . Anggraeni, “the THE EFFECT OF BLACK RICE FLOUR AND BLACK SOYBEAN FLOUR PROPORTIONS AND SUNFLOWER SEED OIL ADDITION ON THE CHARACTERISTICS OF HIGH-ANTIOXIDANT COOKIES”, JFAS, vol. 2, no. 1, Dec. 2024.