“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, vol. 10, no. 1, pp. 63–77, Apr. 2025, doi: 10.33061/jitipari.v10i1.10406.