[1]
2019. POTENSI REMPAH-REMPAH TRADISIONAL SEBAGAI SUMBER ANTIOKSIDAN ALAMI UNTUK BAHAN BAKU PANGAN FUNGSIONAL): (The Potential of Traditional Spices as a Source of Natural Antioxidants for Functional Food Raw Materials). Canrea Journal: Food Technology, Nutritions, and Culinary Journal. 2, 1 (Jun. 2019), 26–31. DOI:https://doi.org/10.20956/canrea.v2i1.113.