1.
Setiyoko A, Sari YP. The Improvement of Nutritional Characteristics and Antioxidant Potential of Cowpea Flour Through Germination, Roasting and ItsCombinations. ATJ [Internet]. 2026 Jul. 7 [cited 2026 Jul. 23];7(3):19-37. Available from: https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/67