SUPRIYANTO, Supriyanto; MUFATIROH, Bekti Anifatul; MOJIONO, Mojiono. Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour. Agroindustrial Technology Journal, [S. l.], v. 8, n. 1, p. 30–42, 2024. Disponível em: https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/110. Acesso em: 4 jun. 2026.