arianus, arianus, & 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), 19–28. https://doi.org/10.61105/jieti.v2i1.82