KUMALAWATI , Dian Aruni, Maizer Said NAHDI, Mochammad Sinung RESTENDY, Fahrul Nurkolis, Wan Audy RAHMAWATI, Nur Maulidah RAHMAH, Alfan Amirur RIZAL, 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 44, no. 1 (enero 2, 2024). Accedido noviembre 21, 2024. https://revista.nutricion.org/index.php/ncdh/article/view/488.