Wahyu Utami N, Ratnaningsih N. Physicochemical and sensory characteristics of iron rich macarons based on red rice and moringa leaf flour. IJND [Internet]. 2026 Jan. 31 [cited 2026 Nov. 3];14(1):68-80. Available from: https://ejournal.almaata.ac.id/IJND/article/view/6031