Istifada DS, SwastawatiF, 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. JPHPI [Internet]. 12 Juli 2023 [dikutip 20 Mei 2024];26(2):229-40. Tersedia pada: https://journal.ipb.ac.id/index.php/jphpi/article/view/44748