ZAENI, Z. N.; SUHARTATIK, N.; MUSTOFA, A. Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih). Agrobiotek, [S. l.], v. 1, n. 2, p. 129–139, 2024. DOI: 10.33061/agrobiotek.v1i2.9821. Disponível em: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9821. Acesso em: 20 nov. 2024.