[1]
Wahjuningsih, S.B. et al. 2020. Organoleptic, Chemical, and Physical Characteristics of Sago (Metroxylon spp.) Analog Rice Supplemented with Red Bean (Phaseolus vulgaris) Flour as a Functional Food. International Journal on Advanced Science, Engineering and Information Technology. 10, 3 (Jun. 2020), 1289–1296. DOI:https://doi.org/10.18517/ijaseit.10.3.11098.