Formulasi Tepung Kacang Merah dan Tepung Bungkil Kelapa Cookies terhadap Kadar Protein, Kadar Zat Besi dan Karakteristik Sensori. Ghidza J. Gizi Kesehatan [Internet]. 2026 Jun. 25 [cited 2026 Jun. 25];10(1):90-100. Available from: https://jurnal.fkm.untad.ac.id/index.php/ghidza/article/view/1533