NAFI’, Ahmad; WINDRATI, Wiwik Siti; PAMUNGKAS, Andri; SUBAGIO, Achmad. 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, [S. l.], v. 24, n. 1, p. 1, 2013. DOI: 10.6066/jtip.2013.24.1.1. Disponível em: https://journal.ipb.ac.id/jtip/article/view/6947. Acesso em: 25 mar. 2026.