RAHMAWATI, T. Y. H.; HERMAWAN, B.; WITARA, I. M.; YULIYANTO, G.; NUGROHO, S. P. Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle. Gastronary, [S. l.], v. 2, n. 2, p. 55–64, 2023. DOI: 10.36276/gastronomyandculinaryart.v2i2.515. Disponível em: https://jurnal.ampta.ac.id/index.php/Gastronary/article/view/515. Acesso em: 23 nov. 2024.