Pranata FS, Purwijantiningsih E, Swasti YR. POTENSI PEMBENTUKAN PATI RESISTEN DAN ANTIOKSIDAN DALAM PEMBUATAN NASI SECANG: The Potency of Resistant Starch Formation and Antioxidant in the Making of Secang Rice. profood [Internet]. 2022Jan.15 [cited 2024Nov.22];7(2):32-40. Available from: https://profood.unram.ac.id/index.php/profood/article/view/201