QORIAH, Ayu -.
 PENGARUH PROPORSI TEPUNG UBI KUNING, MOCAF, TEPUNG KACANG KEDELAI TERHADAP GIZI MAKRO, SERAT, DAN NILAI SENSORI  SNACK BAR.
<strong>Ghidza Media Jurnal</strong>, [S.l.], v. 2, n. 2, p. 193-201, sep. 2021.
ISSN 2716-5108.
Available at: &lt;<a href="https://journal.umg.ac.id/index.php/ghidzamediajurnal/article/view/3083" target="_new">https://journal.umg.ac.id/index.php/ghidzamediajurnal/article/view/3083</a>&gt;. Date accessed: 22 july 2024.
doi: <a href="http://dx.doi.org/10.30587/ghidzamediajurnal.v2i2.3083">http://dx.doi.org/10.30587/ghidzamediajurnal.v2i2.3083</a>.