Supriyanto, Supriyanto, Bekti Anifatul Mufatiroh, and Mojiono Mojiono. “Pyscochemical and Sensoric Properties of Breakfast Cereal-Based Non Conventional Compossite Flour”. Agroindustrial Technology Journal 8, no. 1 (May 30, 2024): 30–42. Accessed June 4, 2026. https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/110.