SUGIANTO, Nahdya Nurul. Pengaruh Jenis Pengolahan Terhadap Kandungan Protein dan Zat Besi Puding Kacang Hijau. Innovative: Journal Of Social Science Research, [S. l.], v. 4, n. 4, p. 6323–6335, 2024. DOI: 10.31004/innovative.v4i4.13868. Disponível em: https://j-innovative.org/index.php/Innovative/article/view/13868. Acesso em: 16 may. 2026.