Samsul, E., & Handayani, Y. F. (2025). Inovasi Pangan Fungsional Berkelanjutan: Snack Bar Kaya Kalsium Berbasis Tepung Limbah Cangkang Telur Ayam Ras: Sustainable Functional Food Innovation: Calcium-Rich Snack Bar Based on Waste Flour from Layer Chicken Eggshells. Jurnal Sains Dan Kesehatan, 8(1), 8–16. https://doi.org/10.25026/jsk.v8i1.2420