SITI HAMIDAH, Rizka Ayudina Surya,. RICE LAYER PRODUCT DEVELOPMENT WITH RED RICE FLOUR SUBSTITUTE AS HIGH ANTOSIANIN PASTRY PRODUCT. Prosiding Pendidikan Teknik Boga Busana, [S. l.], v. 14, n. 1, 2020. Disponível em: https://jurnal.uny.ac.id/index.php/ptbb/article/view/49810. Acesso em: 14 may. 2025.