Sensory quality, favorability, and antioxidant activity of red bean mochi with addition of skin flour and red dragon fruit flour. Arsip Keilmuan Gizi (AKG), [S. l.], v. 2, n. 1, p. 36–54, 2025. DOI: 10.36590/akg.v2i1.1106. Disponível em: https://tes.salnesia.id/akg/article/view/1106. Acesso em: 13 jun. 2026.