Analisis Antioksidan dan Mutu Organoleptik Snack Bar dari Kacang Gude dan Ubi Jalar Kuning: Antioxidant Analysis and Organoleptic Quality of Snack Bars From Pigeon Pea and Yellow Sweet Potato. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 4, n. 2, p. 109–118, 2026. DOI: 10.30812/jtmp.v4i2.5360. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/5360. Acesso em: 25 jan. 2026.