AZIZI, E. C.; RIMBAWAN, R.; MARLIYATI, S. A. Effect of Tempeh Substitution, Addition of Carrot Puree and Moringa Leaf Puree on Protein, Fiber, Iron Content, and Iron Bioaccessibility of Beef Sausage: Pengaruh Substitusi Tempe, Penambahan Puree Wortel dan Puree Daun Kelor terhadap Kandungan Protein, Serat Pangan, Zat Besi, dan Bioassesibilitas Zat Besi Sosis Sapi. Amerta Nutrition, [S. l.], v. 9, n. 1, p. 14–19, 2025. DOI: 10.20473/amnt.v9i1.2025.14-19. Disponível em: https://e-journal.unair.ac.id/AMNT/article/view/56563. Acesso em: 15 mar. 2025.