IstifadaD. S., SwastawatiF. and WijayantiI. (2023) “Pengaruh penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base: The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base”, Jurnal Pengolahan Hasil Perikanan Indonesia. Bogor, ID, 26(2), pp. 229-240. doi: 10.17844/jphpi.v26i2.44748.