Hisyam, D. M., & Kurniasih, N. (2024). Tempe Made from Green Beans (Vigna radiata L.) and Red Beans (Phaseolus vulgaris L.) as Functional Food. ISTEK, 13(1), 12–16. Retrieved from https://ejournal.uinsgd.ac.id/index.php/istek/article/view/968