Puspaningrum, D. H. D., I. A. I. Srikulini, and N. K. Wiradnyani. “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, vol. 5, no. 2, Dec. 2019, pp. 544-8, doi:10.29303/profood.v5i2.115.