Sensory Characteristics and Nutrient Content of Food Bar with Flour and Pumpkin Seed Substitution. Jurnal Ilmiah Kesehatan (JIKA), [S. l.], v. 4, n. 1, p. 182–192, 2022. DOI: 10.36590/jika.v4i1.271. Disponível em: https://tes.salnesia.id/jika/article/view/271. Acesso em: 13 jun. 2026.