IstifadaD. S., SwastawatiF., dan WijayantiI. “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, Vol. 26, no. 2, Juli 2023, hlm. 229-40, doi:10.17844/jphpi.v26i2.44748.