Physicochemical and Organoleptic Characteristics of Chocolate Bar with the Variation of Red Bean Flour (Phaseolus vulgaris L.) Concentration. JTMP [Internet]. 2026 Jul. 8 [cited 2026 Jul. 16];5(1):27-38. Available from: https://journal.universitasbumigora.ac.id/jtmp/article/view/5672