YUDO, Wandoko Sungkowo; KURNIA HARTATI, Fadjar; HANDARINI, Kejora. CHEMICAL AND ORGANOLEPTIC QUALITY CHARACTERISTIC OF SNACK BARS WITH THE ADDITION CONCENTRATION OF SOYBEAN PULP (Glycine max L.) AND MARGARINE. Pro-STek, [S. l.], v. 6, n. 2, p. 91–106, 2024. DOI: 10.35194/prs.v6i2.4244. Disponível em: https://jurnal.unsur.ac.id/index.php/pro-stek/article/view/4244. Acesso em: 16 apr. 2026.