[1]
Nusaibah N., Rhamadani T.J., Arumsari K., Siregar A.N., Andayani T.R., Maulid D.Y. and Pangestika W. 2024. Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel: Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies. Jurnal Pengolahan Hasil Perikanan Indonesia. 27, 6 (Jun. 2024), 474-491. DOI:https://doi.org/10.17844/jphpi.v27i6.53338.