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 [Internet]. 2025 Apr. 11 [cited 2026 Oct. 9];10(1):63-77. Available from: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/10406