ARIANUS, Arianus; SASONGKO, Pramono. 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, [S. l.], v. 2, n. 1, p. 19–28, 2024. DOI: 10.61105/jieti.v2i1.82. Disponível em: https://journal.lenvari.org/jieti/article/view/82. Acesso em: 25 apr. 2026.