LADIBA, K. E. S.; PERMATASARI, N. D.; WITOYO, J. E. Evaluation of Protein Content, Moisture Content, and Sensorial Acceptability of Crackers with the Addition of Moringa Leaf Puree. Journal of Food and Agricultural Product, [S. l.], v. 6, n. 1, p. 65–74, 2026. DOI: 10.32585/jfap.v6i1.7892. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/7892. Acesso em: 16 oct. 2026.