[1]
D. P. Solin, M. M. Ludong, and J. C. E. Lamaega, “Chemical And Organoleptic Characteristics Of Snack Bars Based On Yellow Sweet Potato Flour (Ipomoea batatas L) And Mung Bean Flour (Vigna radiata)”, JAT, vol. 3, no. 2, pp. 396–403, Dec. 2022.