SWAMILAKSITA, Prita Dhyani; PRATAMA, Wahyu; ANGKASA, Dudung; FADHILLA, Reza; RONITAWATI, Putri. Pemanfaatan Ampas Kelapa dan Tepung Kedelai dalam Pembuatan Roti Tawar Tinggi Protein. The Journal of Nutrition and Culinary, [S. l.], v. 2, n. 1, p. 1–13, 2021. DOI: 10.35706/giziku.v2i1.5562. Disponível em: https://journal-hs.unsika.ac.id/index.php/gizi/article/view/52. Acesso em: 19 may. 2025.