“Chemical And Organoleptic Characteristics Of Snack Bars Based On Yellow Sweet Potato Flour (Ipomoea Batatas L) And Mung Bean Flour (Vigna Radiata)”. 2022. Jurnal Agroekoteknologi Terapan 3 (2): 396-403. https://doi.org/10.35791/jat.v3i2.44472.