MAWAHIBAH, R.; HANDARSARI, E.; SULISTYANINGRUM, H.; SYA’DI, Y. K. Kadar Protein, Lemak dan Karakteristik Sensoris Snack Tok Formulasi Tepung Kacang Koro Benguk dan Alpukat. UNIMUS Web Conferences, [S. l.], v. 8, p. 324–335, 2025. DOI: 10.26714/uwc.v8.324-335.2025. Disponível em: http://103.97.100.158/index.php/UWC/article/view/944. Acesso em: 6 apr. 2026.