Pramestia, Santiara Putri, Bambang Riyanto, and Wini Trilaksani. 2015. “Fish Oil Microencapsulation As Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup”. Jurnal Pengolahan Hasil Perikanan Indonesia 18 (2). Bogor, ID. https://doi.org/10.17844/jphpi.v18i2.10611.