[1]
Suparmi, S. et al. 2021. Pengaruh Kombinasi Tepung Sagu dan Tepung Udang Rebon terhadap Karakteristik Kimia dan Organoleptik Makaroni: Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus). Jurnal Pengolahan Hasil Perikanan Indonesia. 24, 2 (Aug. 2021), 218–226. DOI:https://doi.org/10.17844/jphpi.v24i2.35059.