Wisaniyasa, N., & Suter, I.
(2016).
Study of Functional and Chemical Properties of Red Bean (Phaseolus vulgaris L.) Sprouts Flour.
Media Ilmiah Teknologi Pangan (Scientific Journal Of Food Technology), 3(1), 26-34.
Retrieved from https://ojs.unud.ac.id/index.php/pangan/article/view/23183