“Pengaruh Formulasi Proporsi Tepung Labu Kuning Dan Tepung Pare Terhadap Uji Daya Terima, Kadar Proksimat, Dan Indeks Glikemik Snack Bar” (2026) MAERIFA: Multidisciplinary Research for Academia, 2(2), pp. 1–12. Available at: https://journalmaerifa.com/maerifa/article/view/27 (Accessed: 9 July 2026).