LESTARI, Murni. Analysis of Micronutrients and Organoleptic Acceptability of a Functional Biscuit Formulation Made with Moringa Flour and Mackerel. Journal Nutrizione, [S. l.], v. 3, n. 2, p. 14–25, 2026. DOI: 10.62872/jn.v3i2.649. Disponível em: https://jurnal-ilcaagam.com/index.php/JN/article/view/649. Acesso em: 14 nov. 2026.