PUSPANINGRUM, D. H. D.; SRIKULINI, I. A. I.; WIRADNYANI, N. K. PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DAN TEPUNG KACANG KEDELAI (Glycine max. L) TERHADAP NILAI GIZI SNACK BAR: Addition of Moringa Leaf Flour (Moringa oleifera) and Soybean Flour (Glycine max. L) on Nutritional Value of Snack Bar. Pro Food, [S. l.], v. 5, n. 2, p. 544–548, 2019. DOI: 10.29303/profood.v5i2.115. Disponível em: http://profood.unram.ac.id/index.php/profood/article/view/115. Acesso em: 2 may. 2024.