Setyarini D, Ibrahim B, Santoso J. Karakteristik biskuit bagiak dengan substitusi konsentrat protein ikan (KPI) dan tepung tulang ikan : Characteristics of bagiak biscuits with fish protein concentrate and fish bone flour substitution. JPHPI [Internet]. 2024Oct.23 [cited 2024Dec.4];27(10):944-5. Available from: https://journal.ipb.ac.id/index.php/jphpi/article/view/53054