[1]
Yudo, W.S. et al. 2024. CHEMICAL AND ORGANOLEPTIC QUALITY CHARACTERISTIC OF SNACK BARS WITH THE ADDITION CONCENTRATION OF SOYBEAN PULP (Glycine max L.) AND MARGARINE. Pro-STek. 6, 2 (Dec. 2024), 91–106. DOI:https://doi.org/10.35194/prs.v6i2.4244.