[1]
2026. The Effect of Heating Temperature on the Antioxidant Activity of Goroho During the Production Process of Analog Rice from Goroho Flour. Jurnal Teknologi Pertanian (Agricultural Technology Journal). 17, 1 (Jun. 2026), 24–34. DOI:https://doi.org/10.35791/jteta.v17i1.66267.