1.
Paramartha DNA, 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. profood [Internet]. 2019Dec.31 [cited 2024Nov.21];5(2):549-5. Available from: https://profood.unram.ac.id/index.php/profood/article/view/130