Sensory Characteristics of Snack Bars from Composite Flour of Goroho Plantain (Musa acuminate, L), Soybean (Glycine max) and Canary (Canarium indicum L.). Jurnal Teknologi Pertanian (Agricultural Technology Journal), [S. l.], v. 13, n. 2, p. 80–86, 2022. DOI: 10.35791/jteta.v13i2.50348. Disponível em: https://ejournal.unsrat.ac.id/v3/index.php/teta/article/view/50348. Acesso em: 18 aug. 2026.