RAHMAN, N. .; ARIANI, A.; RAKHMAN, A. . Beta-Carotene, Anthocyanin, Antioxidant Activity, and Microbiological Quality of Steamed Sponge Cakes for Alternative Post-Disaster Snack Food. Journal of Health and Nutrition Research, [S. l.], v. 4, n. 1, p. 1–7, 2025. DOI: 10.56303/jhnresearch.v4i1.329. Disponível em: https://journalmpci.com/index.php/jhnr/article/view/329. Acesso em: 13 sep. 2025.