Sorghum (Sorghum bicolor L. Moench var. bioguma) Cookies (SoKis): Source of Antioxidant and Prebiotic
Dwiki Maycellino Wiryawan(1), Catarina Aprilia Ariestanti(2*), Aniek Prasetyaningsih(3)
(1) Departement of Biology, Faculty of Biotechnology, Universitas Kristen Duta Wacana, Jl. Dr. Wahidin Sudirohusodo No. 5-25, Kotabaru, Kec. Gondokusuman, Yogyakarta 55224
(2) Departement of Biology, Faculty of Biotechnology, Universitas Kristen Duta Wacana, Jl. Dr. Wahidin Sudirohusodo No. 5-25, Kotabaru, Kec. Gondokusuman, Yogyakarta 55224
(3) Departement of Biology, Faculty of Biotechnology, Universitas Kristen Duta Wacana, Jl. Dr. Wahidin Sudirohusodo No. 5-25, Kotabaru, Kec. Gondokusuman, Yogyakarta 55224
(*) Corresponding Author
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DOI: https://doi.org/10.22146/agritech.87733
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