KUMALAWATI , Dian Aruni et al. Community development in the production of concentrated flour high in amino acids made from a combination of eel and tempe. Nutrición Clínica y Dietética Hospitalaria, [S. l.], v. 44, n. 1, 2024. DOI: 10.12873/441kumalawati. Disponível em: https://revista.nutricion.org/index.php/ncdh/article/view/488. Acesso em: 8 may. 2024.