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Setyaningtiyas T, Fitriyanti AR, Latrobdiba ZM, Sya’di YK. 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. MGI [Internet]. 2024 Jan. 30 [cited 2024 Aug. 7];19(1):95-106. Available from: https://e-journal.unair.ac.id/MGI/article/view/41798