DWIYATI PUJIMULYANI; BAYU KANETRO; AUDREY AMIRA CRYSTALIA; SULKHAN WINDRAYAHYA; DIAN AYU RAHMASARI. Preparation of Curcuma xanthorrizha Roxb. with pressure blanching on the antioxidant activity and preference level of cookies. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 8, n. 2, p. 266–282, 2025. DOI: 10.20956/canrea.v8i2.1214. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1214. Acesso em: 27 nov. 2025.