Puspaningrum, Dylla Hanggaeni Dyah, Ida Ayu Ida Srikulini, and Ni Ketut Wiradnyani. 2019. “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 5 (2):544-48. https://doi.org/10.29303/profood.v5i2.115.