[1]
Puspaningrum, D.H.D., Srikulini, I.A.I. and Wiradnyani, N.K. 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 (Dec. 2019), 544–548. DOI:https://doi.org/10.29303/profood.v5i2.115.