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), [S. l.], v. 17, n. 1, p. 24–34, 2026. DOI: 10.35791/jteta.v17i1.66267. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/66267. Acesso em: 10 oct. 2026.