PURNAMA, Hilman; HUTAMI, Rosy; NOVIDAHLIA, Noli. KARAKTERISTIK FISIKOKIMIA DAN SENSORI SNACK BAR AMPAS TAHU DENGAN PENAMBAHAN KACANG BOGOR. Jurnal Ilmiah Pangan Halal, [S. l.], v. 1, n. 2, p. 75–82, 2020. DOI: 10.30997/jiph.v1i2.3098. Disponível em: http://103.127.96.46/index.php/JIPH/article/view/3098. Acesso em: 8 jun. 2026.