Pengaruh Tepung Sagu dan Kacang Merah terhadap Kadar Protein dalam Pembuatan Nastar. Jurnal Penelitian Farmasi Indonesia, [S. l.], v. 9, n. 1, p. 37–40, 2020. DOI: 10.51887/jpfi.v9i1.801. Disponível em: https://ejournal.stifar-riau.ac.id/index.php/jpfi/article/view/801. Acesso em: 21 nov. 2024.