PARAMARTHA, D. N. A.; SULASTRI, Y.; WIDYASARI, R.; ZAINURI, Z. FORMULASI DAGING KEONG SAWAH DAN TEPUNG PORANG TERHADAP MUTU FISIK DAN SENSORIS BAKSO: Formulation of Meat Snail and Porang Flour on the Quality of Meatballs. Pro Food, [S. l.], v. 5, n. 2, p. 549–559, 2019. DOI: 10.29303/profood.v5i2.130. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/130. Acesso em: 23 nov. 2024.