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Subroto E., . and Cahyana Y., . and Tensiska, . and Mahani, . and Filianty F., . and Lembong E., . and Wulandari E., . and Kurniati D., . and Saputra R.A., . and Faturachman F., . (2021) Bioactive compounds in garlic (Allium sativum L.) as a source of antioxidants and its potential to improve the immune system: a review. Food Research (Malaysia), 5. pp. 1-11. ISSN 2550-2166
Desani W. D., . and Cahyana Y., . and Subroto E., . and Tensiska, . and Nurhadi B., . In vitro digestibility and the characteristics of puffed products from different degrees of milling and moisture content of adlay grain (Coix lacryma “ jobi L.). pp. 371-378. ISSN 2550-2166
