Hayyin, S. (2023) “The Preference Level of Tempeh Snack Bar and Purple Sweet Potato Flour with Addition of Raisins”, Jurnal Gizi dan Kesehatan Nusantara, 3(1), pp. 186–192. Available at: https://ejournal.unesa.ac.id/index.php/GIZIUNESA/article/view/50349 (Accessed: 23 June 2025).