[1]
arianus, arianus and Sasongko, P. 2024. PENGARUH KOMPOSISI CAMPURAN TEPUNG SAGU-TEPUNG TAPIOKA DAN KONSENTRASI KITOSAN PADA KARAKTERISTIK BAKSO DAGING IKAN LELE: Effect of Sago-Tapioca Blend and Chitosan Levels on Catfish Meatball Properties. Journal of Industrial Engineering & Technology Innovation. 2, 1 (Jun. 2024), 19–28. DOI:https://doi.org/10.61105/jieti.v2i1.82.