[1]
W. S. Yudo, F. Kurnia Hartati, and K. Handarini, “CHEMICAL AND ORGANOLEPTIC QUALITY CHARACTERISTIC OF SNACK BARS WITH THE ADDITION CONCENTRATION OF SOYBEAN PULP (Glycine max L.) AND MARGARINE”, prostek., vol. 6, no. 2, pp. 91–106, Dec. 2024.