[1]
Nusaibah, .N. et al. 2024. Pengaruh penambahan tepung Sargassum sp. dan Ulva lactuca terhadap penerimaan dan nilai gizi kue kastengel: Effect of adding Sargassum sp. and Ulva lactuca flour on the acceptance and nutritional value of kaasstengels cookies. Jurnal Pengolahan Hasil Perikanan Indonesia. 27, 6 (Jun. 2024), 474–491. DOI:https://doi.org/10.17844/jphpi.v27i6.53338.