Rasyda, Riezka Zuhriatika, Zainuri Zainuri, and Wiharyani Werdiningsih. “The Effect of MOCAF and Porang Flour Ratio on Chemical and Organoleptic Quality of Spanish Mackerel Nugget”. Pro Food 10, no. 1 (May 31, 2024): 50–60. Accessed September 17, 2024. https://profood.unram.ac.id/index.php/profood/article/view/366.