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Wildah HA, Junianto J, Rochima E, Liviawaty E, Haetami K, Sahidin A. Karakteristik fisikokimia dan sensori snack bar berbasis tepung ikan nila salin (Oreochromis niloticus) sebagai sumber protein: Physicochemical and sensory characteristics of snack bars based on nile tilapia (Oreochromis niloticus) flour as a protein source. JPHPI [Internet]. 2026 May 13 [cited 2026 Jun. 21];29(4):346-74. Available from: https://journal.ipb.ac.id/jphpi/article/view/69157