PRANATA, F. S.; PURWIJANTININGSIH, E. .; SWASTI, Y. R. . POTENSI PEMBENTUKAN PATI RESISTEN DAN ANTIOKSIDAN DALAM PEMBUATAN NASI SECANG: The Potency of Resistant Starch Formation and Antioxidant in the Making of Secang Rice. Pro Food, [S. l.], v. 7, n. 2, p. 32–40, 2022. DOI: 10.29303/profood.v7i2.201. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/201. Acesso em: 22 nov. 2024.