1.
Erwin Indayanti, Sugeng Maryanto, Purbowati. The Effect Of Fermentation On Nutrition Content (Protein, Fat, Carbohydrate And Fiber) In Processed Red Beans (Phaseolus Vulgaris L.). JGK [Internet]. 2021 Jan. 28 [cited 2024 Mar. 28];13(1):104-10. Available from: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/105