“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)”. AgroBio Science Journal 1, no. 2 (November 15, 2024): 129–139. Accessed October 7, 2026. https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9821.