Ma’arif, M. Z., Renowening, Y., & Mahmudah, H. (2024). Development of tempe products high in iron and protein with substitution of chicken liver flour to improve iron deficiency anemia. ARGIPA (Arsip Gizi Dan Pangan), 9(1), 20–29. https://doi.org/10.22236/argipa.v9i1.13319