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Istifada, D. S.; Swastawati, F. .; Wijayanti, I. . Pengaruh Penambahan Tepung Ikan Teri Hitam (Stolephorus Insularis) Terhadap Karakteristik Kimia Dan Tekstur Pizza Base: The Addition of Anchovy (Stolephorus Insularis) Powder to Chemical and Texture Characteristics of Pizza Base. JPHPI 2023, 26 (2), 229-240. https://doi.org/10.17844/jphpi.v26i2.44748.