Pari, .R.F. et al. 2024. Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut: Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability. Jurnal Pengolahan Hasil Perikanan Indonesia. 27, 9 (Sep. 2024), 782–797. DOI:https://doi.org/10.17844/jphpi.v27i9.44664.