RIFKY ANDRI PRATAMA; SAROFA, Ulya. Physicochemical and Organoleptic Characteristics of Snack Bars (Study: Proportion of Flaxseed Flour : Red Rice Flour and Addition of Honey. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 3, p. 19–26, 2025. DOI: 10.29165/ajarcde.v9i3.774. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/774. Acesso em: 5 mar. 2026.