“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”. 2024. AgroBio Science Journal 1 (1): 29-41. https://doi.org/10.33061/agrobiotek.v1i1.9849.