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 (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 10, n. 1, p. 63–77, 2025. DOI: 10.33061/jitipari.v10i1.10406. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/10406. Acesso em: 9 oct. 2026.