Mawahibah R, Handarsari E, Sulistyaningrum H, Sya’di YK. Kadar Protein, Lemak dan Karakteristik Sensoris Snack Tok Formulasi Tepung Kacang Koro Benguk dan Alpukat. UNIMUS Web Conf. [Internet]. 2025 Dec. 31 [cited 2026 Apr. 6];8:324-35. Available from: http://103.97.100.158/index.php/UWC/article/view/944