Supriyanto, S., Mufatiroh, B. A., & Mojiono, M. (2024). Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour. Agroindustrial Technology Journal, 8(1), 30–42. Retrieved from https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/110