WAHYU UTAMI, Nurul; RATNANINGSIH, Nani. Physicochemical and sensory characteristics of iron rich macarons based on red rice and moringa leaf flour. Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics), [S. l.], v. 14, n. 1, p. 68–80, 2026. DOI: 10.21927/ijnd.2026.14(1).68-80. Disponível em: https://ejournal.almaata.ac.id/IJND/article/view/6031. Acesso em: 3 nov. 2026.