PURWANTI, Indah; KAMSIAH, Kamsiah; WITRADHARMA, Tetes Wahyu. MUTU PROTEIN DAN KANDUNGAN ZAT GIZI FORMULA MAKANAN CAIR DENGAN PENAMBAHAN TEPUNG LABU KUNING. JURNAL PENELITIAN TERAPAN KESEHATAN, [S. l.], v. 7, n. 1, 2021. DOI: 10.33088/jptk.v7i1.115. Disponível em: https://ojs.poltekkesbengkulu.ac.id/index.php/jptk/article/view/115. Acesso em: 7 nov. 2024.