Cornelia, M., & Lessy, S. T. (2018). The Utilization of Edamame (Glycine max (L.) Merr) And Red Bean (Phaseolus vulgaris) As A Functional Beverage. Acta Chimica Asiana, 1(1), 11–16. https://doi.org/10.29303/aca.v1i1.4