QORIAH, Ayu -. PENGARUH PROPORSI TEPUNG UBI KUNING, MOCAF, TEPUNG KACANG KEDELAI TERHADAP GIZI MAKRO, SERAT, DAN NILAI SENSORI SNACK BAR. Ghidza Media Jurnal, [S. l.], v. 2, n. 2, p. 193–201, 2021. DOI: 10.30587/ghidzamediajurnal.v2i2.3083. Disponível em: https://journal.umg.ac.id/index.php/ghidzamediajurnal/article/view/3083. Acesso em: 6 jun. 2025.