AFANDI, Frendy. Potency of Indonesian Carbohydrate as Functional Food Ingredients with High Resistant Starches and Antioxidant Activity. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 3, n. 1, p. 40–57, 2023. DOI: 10.33830/fsj.v3i1.4989.2023. Disponível em: http://jurnal.ut.ac.id/index.php/foodscientia/article/view/4989. Acesso em: 20 may. 2024.