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Physical Properties, Antioxidant Activity, and Preference Level of Snack Bars Made from a Composite Flour of Sorghum, Mung Bean, and Purple Yam : Sifat Fisik, Aktivitas Antioksidan Dan Tingkat Kesukaan Snack Bar Berbahan Baku Tepung Komposit Sorgum, Kacang Hijau Dan Uwi Ungu. JITIPARI 2025, 10 (1), 63-77. https://doi.org/10.33061/jitipari.v10i1.10406.