SUPRIYANTO, S. 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. DOI: 10.21111/atj.v8i1.11072. Disponível em: https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/11072. Acesso em: 7 dec. 2025.