RAHMAWATI, Dinda Ayu. THE EFFECT OF PROPORTION OF RED BEAN FLOUR AND SOYBEAN ON ACCEPTABILITY AND NUTRITIONAL CONTENT OF SNACK BARS AS A HIGH PROTEIN DIET SNACK. Jurnal Gizi dan Kesehatan Nusantara, [S. l.], v. 3, n. 3, p. 376–383, 2023. Disponível em: https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/56123. Acesso em: 1 nov. 2025.