[1]
Habsoh, S. 2024. Effects of Red Bean Flour Substitution (Phaseolus vulgaris L.) On making sweet Kue Simping On Physical Quality And Consumer Acceptability. Advances In Social Humanities Research. 2, 4 (Apr. 2024), 589–599. DOI:https://doi.org/10.46799/adv.v2i4.228.