RASYDA, R. Z.; ZAINURI, Z.; WERDININGSIH, W. The Effect of MOCAF and Porang Flour Ratio on Chemical and Organoleptic Quality of Spanish Mackerel Nugget. Pro Food, [S. l.], v. 10, n. 1, p. 50–60, 2024. DOI: 10.29303/profood.v10i1.366. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/366. Acesso em: 17 sep. 2024.