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Wibowowati SA, 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 [Internet]. 2024Apr.14 [cited 2024Jun.25];1(1):29-41. Available from: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9849