Rasyda RZ, Zainuri Z, Werdiningsih W. The Effect of MOCAF and Porang Flour Ratio on Chemical and Organoleptic Quality of Spanish Mackerel Nugget. profood [Internet]. 2024May31 [cited 2024Sep.17];10(1):50-6. Available from: https://profood.unram.ac.id/index.php/profood/article/view/366