2026. Physicochemical and Organoleptic Characteristics of Chocolate Bar with the Variation of Red Bean Flour (Phaseolus vulgaris L.) Concentration. Jurnal Teknologi dan Mutu Pangan. 5, 1 (Jul. 2026), 27–38. DOI:https://doi.org/10.30812/jtmp.v5i1.5672.