WIJAYANTI, Nur Aulia. Innovative foods with red bean flour: A sensory and economic analysis. Journal of Culinary Technology and Education (JCTE), [S. l.], v. 1, n. 2, p. 144–155, 2024. DOI: 10.21831/jcte.v1i2.636. Disponível em: https://journal.uny.ac.id/publications/jcte/article/view/636. Acesso em: 10 jan. 2025.