Puspaningrum DHD, Srikulini IAI, Wiradnyani NK. 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. profood [Internet]. 2019Dec.30 [cited 2024Nov.22];5(2):544-8. Available from: https://profood.unram.ac.id/index.php/profood/article/view/115