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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. JTMP [Internet]. 2026 Jan. 19 [cited 2026 Jan. 25];4(2):109-18. Available from: https://journal.universitasbumigora.ac.id/jtmp/article/view/5360