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. ABSJ [Internet]. 2024 Apr. 14 [cited 2026 Oct. 7];1(1):29-41. Available from: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9849