ARIFANTI, A. P.; DAMAT, D.; SISKAWARDANI, D. D. Karakteristik Fisikokimia Snack Bar Berbasis Tepung Ubi Jalar Ungu dan Tepung Kacang Merah. Food Technology and Halal Science Journal, [S. l.], v. 7, n. 2, p. 213–226, 2024. DOI: 10.22219/fths.v7i1.35955. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/35955. Acesso em: 16 nov. 2024.