Karakteristik Kimia Snack Bar Anggur Laut dan Edamame dengan Variasi Tepung Tempe dan Mocaf: Chemical Characteristics of Snack bar from Sea Grapes and Edamame with Variations of Tempeh and Mocaf Flou. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 4, n. 1, p. 32–44, 2025. DOI: 10.30812/jtmp.v4i1.5171. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/5171. Acesso em: 10 nov. 2025.