Suparmi, S.; Sumarto, S.; Sari, N. I.; Hidayat, T. 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). JPHPI 2021, 24 (2), 218-226. https://doi.org/10.17844/jphpi.v24i2.35059.