Lestari, Serly, Emy Yuliantini, and Desri Suryani. “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, no. 3 (December 31, 2024): 519–531. Accessed April 18, 2026. https://salnesia.id/jika/article/view/727.