AMALIA, R. E.; SLAMET, A.; KANETRO, B. Pengaruh Substitusi Puree Labu Kuning (Cucurbita moschata), Tepung Jagung, Tepung Kacang Merah Terhadap Sifat Fisik, Kimia dan Tingkat Kesukaan Snack Bar. Proceedings Series on Physical & Formal Sciences, [S. l.], v. 8, p. 167–173, 2025. DOI: 10.30595/pspfs.v8i.1491. Disponível em: https://conferenceproceedings.ump.ac.id/pspfs/article/view/1491. Acesso em: 14 mar. 2025.