Pengaruh Formulasi Proporsi Tepung Labu Kuning Dan Tepung Pare Terhadap Uji Daya Terima, Kadar Proksimat, Dan Indeks Glikemik Snack Bar. MAERIFA: Multidisciplinary Research for Academia, [S. l.], v. 2, n. 2, p. 1–12, 2026. Disponível em: https://journalmaerifa.com/maerifa/article/view/27. Acesso em: 9 jul. 2026.