MA’RIFAH, B.; NURLAILY, A. P.; AMRULLAH, A. W. Nutritional Characteristic of Snack bar Formulation Based on Snakehead Fish-Sorghum Flour Flakes and Kidney Beans. Ghidza: Jurnal Gizi dan Kesehatan, [S. l.], v. 7, n. 2, p. 205–215, 2023. DOI: 10.22487/ghidza.v7i2.1005. Disponível em: https://jurnal.fkm.untad.ac.id/index.php/ghidza/article/view/1005. Acesso em: 19 sep. 2025.