ADAM, A.; IHSAN, A. T. M.; LESTARI, R. S.; SUAIB, F. Protein and Iron Content of Churros with Substitution of Moringa Leaf Flour and Fresh Anchovy Flour. Media Kesehatan Politeknik Kesehatan Makassar , [S. l.], v. 20, n. 1, p. 232–238, 2025. DOI: 10.32382/medkes.v20i1.1522. Disponível em: https://ojs3.poltekkes-mks.ac.id/index.php/medkes/article/view/1522. Acesso em: 4 nov. 2025.