SAKUNG, J. M. .; NURYANTI, S. .; AFADIL, A.; PULUKADANG, S. H. V. .; MARYAM, M.; MAR’ATUN, M. Evaluation of Proximate and Mineral Composition of Biscuit Formulated Using Chayote (Sechium edule) and Mung Bean (Vigna radiata) Flours. Open Access Macedonian Journal of Medical Sciences, [S. l.], v. 9, n. A, p. 373–377, 2021. DOI: 10.3889/oamjms.2021.6121. Disponível em: https://oamjms.eu/index.php/mjms/article/view/6121. Acesso em: 22 nov. 2024.