Physicochemical and Organoleptic Characteristics of Chocolate Bar with the Variation of Red Bean Flour (Phaseolus vulgaris L.) Concentration. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 5, n. 1, p. 27–38, 2026. DOI: 10.30812/jtmp.v5i1.5672. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/5672. Acesso em: 16 jul. 2026.