The Effect of Heating Temperature on the Antioxidant Activity of Goroho During the Production Process of Analog Rice from Goroho Flour. Jteta [Internet]. 2026 Jun. 29 [cited 2026 Aug. 24];17(1):24-3. Available from: https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/66267