RAHAYU, N. .; KUSUMA WARDANI, M. .; PRARUDIYANTO, A. .; ZAINURI, Z. PENAMBAHAN TEPUNG PORANG SEBAGAI ALTERNATIF PENGGANTI BAHAN PENGENYAL SINTETIS PADA PRODUK BAKSO IKAN KURISI: The addition of Porang Flour as an Alternative to Synthetic Gelling Agents in Kurisi Fish Balls Products. Pro Food, [S. l.], v. 9, n. 1, p. 46–57, 2023. DOI: 10.29303/profood.v9i1.310. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/310. Acesso em: 21 nov. 2024.