SETYANINGTIYAS, T.; FITRIYANTI, A. R.; LATROBDIBA, Z. M.; SYA’DI, Y. K. Sugar Content, Crude Fiber Content, Antioxidant Activity, and Sensory Characteristics Of Sorghum (Sorghum Bicolor (L.)Moench) Snack Bar with Addition Of Klutuk Banana (Musa Balbisiana Colla) Flour. Media Gizi Indonesia, [S. l.], v. 19, n. 1, p. 95–106, 2024. DOI: 10.20473/mgi.v19i1.95-106. Disponível em: https://e-journal.unair.ac.id/MGI/article/view/41798. Acesso em: 7 aug. 2024.