[1]
Iskandar, A.B. et al. 2019. ANALISIS KADAR PROTEIN, KALSIUM DAN DAYA TERIMA ES KRIM DENGAN PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) [THE ANALYSIS OF PROTEIN AND CALCIUM LEVELS AS WELL AS THE ACCEPTABILITY OF ICE CREAM BY ADDING THE FLOUR OF MORINGA OLEIFERA LEAVES]. Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research). 42, 2 (Dec. 2019), 65–72. DOI:https://doi.org/10.22435/pgm.v42i2.3872.