Formulasi Tepung Kacang Merah dan Tepung Bungkil Kelapa Cookies terhadap Kadar Protein, Kadar Zat Besi dan Karakteristik Sensori. Ghidza: Jurnal Gizi dan Kesehatan, [S. l.], v. 10, n. 1, p. 90–100, 2026. DOI: 10.22487/28679j81. Disponível em: https://jurnal.fkm.untad.ac.id/index.php/ghidza/article/view/1533. Acesso em: 25 jun. 2026.