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Pari RF, Setyaningsih I, Ramadhan W, Tarman K, Hardiningtyas SD, Nurhayati T, Desniar D, Uju U, Aini K. Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut: Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability. JPHPI [Internet]. 2024Sep.5 [cited 2024Oct.2];27(9):782-97. Available from: https://journal.ipb.ac.id/index.php/jphpi/article/view/44664