Siti Hamidah, Rizka Ayudina Surya,. “RICE LAYER PRODUCT DEVELOPMENT WITH RED RICE FLOUR SUBSTITUTE AS HIGH ANTOSIANIN PASTRY PRODUCT”. Prosiding Pendidikan Teknik Boga Busana, vol. 14, no. 1, Aug. 2020, https://journal.uny.ac.id/index.php/ptbb/article/view/49810.