Setiyoko, A. and Sari, Y. P. (2026) “The Improvement of Nutritional Characteristics and Antioxidant Potential of Cowpea Flour Through Germination, Roasting and ItsCombinations”, Agroindustrial Technology Journal, 7(3), pp. 19–37. Available at: https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/67 (Accessed: 23 July 2026).