ERWIN INDAYANTI; SUGENG MARYANTO; PURBOWATI. The Effect Of Fermentation On Nutrition Content (Protein, Fat, Carbohydrate And Fiber) In Processed Red Beans (Phaseolus Vulgaris L.). JURNAL GIZI DAN KESEHATAN, [S. l.], v. 13, n. 1, p. 104–110, 2021. DOI: 10.35473/jgk.v13i1.105. Disponível em: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/105. Acesso em: 21 nov. 2024.