“Proximate Analysis and Organoleptic Acceptance of Snack Bar Based on Green Pea Flour (Vigna Radita) and Red Pea Flour (Phaseolus Vulgaris L)”. 2024. Jurnal Ilmiah Kesehatan (JIKA) 6 (3): 519-31. https://doi.org/10.36590/jika.v6i3.727.