AULIA H, S.; AZIMA, F.; SETIAWAN, R. D. EFFECT OF TRADITIONAL KALIO AND RENDANG SLOW-COOKING PROCESSES ON THE NUTRITIONAL QUALITY OF RED KIDNEY BEANS (PHASEOLUS VULGARIS L.). Journal of microbiology, biotechnology and food sciences, [S. l.], p. e14527, 2026. DOI: 10.55251/jmbfs.14527. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/14527. Acesso em: 22 sep. 2026.