Nafi’, Ahmad, WindratiWiwik Siti, Andri Pamungkas, and Achmad Subagio. “TEPUNG KAYA PROTEIN DARI KORO KOMAK SEBAGAI BAHAN PANGAN FUNGSIONAL BERINDEKS GLISEMIK RENDAH [Protein Rich Flour from Hyacinth Bean As Functional Food Ingredient With Low Glycemic Index]”. Jurnal Teknologi dan Industri Pangan 24, no. 1 (1): 1. Accessed April 26, 2024. https://jurnal.ipb.ac.id/index.php/jtip/article/view/6947.