I KOMANG SUWITA; MARYAM RAZAK; IZZA, N. Substitution of Anchovy Flour and Soybean Sprout Flour on Nutritional Content and Organoleptic Quality of Muffins as Snacks for Women of Reproductive Age. NUTRITURE JOURNAL, [S. l.], v. 4, n. 3, p. 109–117, 2025. Disponível em: https://ojs.poltekkes-malang.ac.id/Nutriture/article/view/5982. Acesso em: 9 jan. 2026.