SOLIN, D. P.; LUDONG, M. M.; LAMAEGA, J. C. E. 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, [S. l.], v. 3, n. 2, p. 396–403, 2022. DOI: 10.35791/jat.v3i2.44472. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/samrat-agrotek/article/view/44472. Acesso em: 21 dec. 2024.