Amalia, M.R. et al. 2022. Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution. Jurnal Ilmiah Kesehatan (JIKA). 4, 1 (Apr. 2022), 182–192. DOI:https://doi.org/10.36590/jika.v4i1.271.