ALWI, H. A.; DAMAT, D.; PUTRI, D. N. KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.). Food Technology and Halal Science Journal, [S. l.], v. 4, n. 1, p. 23–38, 2021. DOI: 10.22219/fths.v4i1.15620. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/15620. Acesso em: 1 sep. 2024.