1.
Lestari D. Analysis of The Nutritional Content and Sensory Properties of Steamed Sponge Cake Substituted Yellow Pumpkin Flour (Curcubita moschata D.) and Mung Bean Flour (Vigna radiata L.) as Alternative Snack for Teenagers. Nutrizione [Internet]. 1Feb.2024 [cited 16May2024];3(3):34-6. Available from: https://journal.unnes.ac.id/sju/nutrizione/article/view/72742