Karakteristik Fisikokimia dan Organoleptik Food Bars Tepung Jahe dan Tempe. Ghidza: Jurnal Gizi dan Kesehatan, [S. l.], v. 6, n. 1, p. 56–63, 2022. DOI: 10.22487/ghidza.v6i1.365. Disponível em: https://jurnal.fkm.untad.ac.id/index.php/ghidza/article/view/365. Acesso em: 10 oct. 2025.