WIBOWOWATI, S. A.; KARYANTINA, M.; MUSTOFA, A. Physicochemical and Organoleptic Characteristics of Snack Bars Combination of Red Bean Flour (Phaseolus vulgaris L.) and Rice Bran Flour with Variation of Roasting Time: Karakteristik Fisikokimia dan Organoleptik Snack Bars Kombinasi Tepung Kacang Merah (Phaseolus vulgaris L.) dan Tepung Bekatul (Rice Brand) dengan Variasi Lama Pemanggangan. Agrobiotek, [S. l.], v. 1, n. 1, p. 29–41, 2024. DOI: 10.33061/agrobiotek.v1i1.9849. Disponível em: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9849. Acesso em: 25 jun. 2024.