SakinahNi’mawati, Endang Prangdimurti, and PalupiNurheni Sri. “KANDUNGAN GIZI DAN MUTU PROTEIN TEPUNG BIJI KELOR TERFERMENTASI”. Jurnal Teknologi dan Industri Pangan 30, no. 2 (December 27, 2019): 152-160. Accessed December 3, 2024. https://journal.ipb.ac.id/index.php/jtip/article/view/24266.