MA’ARIF, M. Z.; RENOWENING, Y.; MAHMUDAH, H. 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), Jakarta, Indonesia, v. 9, n. 1, p. 20–29, 2024. DOI: 10.22236/argipa.v9i1.13319. Disponível em: https://journal.uhamka.ac.id/index.php/argipa/article/view/13319. Acesso em: 21 nov. 2024.