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 Pengaruh Penambahan Spirulina Terhadap Sifat Fisikokimia, Sensoris, dan Aktivitas Antioksidan Snack Bar.
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ISSN 2527-8010.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/itepa/article/view/123629" target="_new">https://ojs.unud.ac.id/index.php/itepa/article/view/123629</a>&gt;. Date accessed: 31 jan. 2025.
doi: <a href="https://doi.org/10.24843/itepa.2024.v13.i04.p11">https://doi.org/10.24843/itepa.2024.v13.i04.p11</a>.