Aulia H, Surya, Fauzan Azima, and Rizki Dwi Setiawan. 2026. “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 16 (2):e14527. https://doi.org/10.55251/jmbfs.14527.