SUAIB, F.; SRI LESTARI, R.; YUSUF, Y. Protein and Vitamin C Content of Pukis with Substitution of Red Bean Flour (Phaseoulus Vulgaris L.) and Blood Clam Flour (Anadara Granosa L.). Media Kesehatan Politeknik Kesehatan Makassar , [S. l.], v. 19, n. 2, p. 289–295, 2024. DOI: 10.32382/medkes.v19i2.1237. Disponível em: https://ojs3.poltekkes-mks.ac.id/index.php/medkes/article/view/1237. Acesso em: 3 oct. 2025.