Amalia A. R., Sumartini S., Azka A., Ratrinia P. W., Suryono M., Saputra E. N., & Hasibuan N. E. (2024). Karakteristik fisikokimia mi basah substitusi jenis ikan berbeda dengan penambahan egg white powder: Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(11), 1021-1034. https://doi.org/10.17844/jphpi.v27i11.52207