[1]
Lestari, M. 2026. Analysis of Micronutrients and Organoleptic Acceptability of a Functional Biscuit Formulation Made with Moringa Flour and Mackerel. Journal Nutrizione. 3, 2 (Aug. 2026), 14–25. DOI:https://doi.org/10.62872/jn.v3i2.649.