WULANDARI, E.; INDIARTO, R.; ARIFIN, H. R.; TALITHA, S. G. Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 29, n. 2, p. 144–156, 2024. DOI: 10.23960/jtihp.v29i2.144-156. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/8229. Acesso em: 26 dec. 2025.