Zaeni ZN, 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 [Internet]. 2024 Nov. 15 [cited 2024 Nov. 20];1(2):129-3. Available from: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9821