HABSOH, S. 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, [S. l.], v. 2, n. 4, p. 589–599, 2024. DOI: 10.46799/adv.v2i4.228. Disponível em: https://adshr.org/index.php/vo/article/view/228. Acesso em: 18 sep. 2026.