[1]
Lestari, S. et al. 2024. Proximate Analysis and Organoleptic Acceptance of Snack Bar Based on Green Pea Flour (Vigna Radita) and Red Pea Flour (Phaseolus Vulgaris L). Jurnal Ilmiah Kesehatan (JIKA). 6, 3 (Dec. 2024), 519–531. DOI:https://doi.org/10.36590/jika.v6i3.727.