Solin, D.P., Ludong, M.M. and Lamaega, J.C.E. 2022. Chemical And Organoleptic Characteristics Of Snack Bars Based On Yellow Sweet Potato Flour (Ipomoea batatas L) And Mung Bean Flour (Vigna radiata). Jurnal Agroekoteknologi Terapan. 3, 2 (Dec. 2022), 396–403. DOI:https://doi.org/10.35791/jat.v3i2.44472.