JOHANNES, A. . Snack Bar Formulation High in Antioxidants and Dietary Fiber with Substitution of Corn Flour and Spirulina Flour. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 8, n. 2, p. 184–194, 2023. DOI: 10.33061/jitipari.v8i2.9376. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/9376. Acesso em: 19 may. 2024.