MUSTOFA, A.; SUHARTATIK, N.; NINGRUM, E. S. Antioxidant and Anti Inflammation Effect of Snack Bars from Black Glutinous Rice and Pumpkin Powder. Indonesian Journal of Agricultural Research, [S. l.], v. 2, n. 3, p. 136–147, 2019. DOI: 10.32734/injar.v2i3.2841. Disponível em: https://talenta.usu.ac.id/InJAR/article/view/2841. Acesso em: 20 aug. 2025.