AGUSTINI, Tri Winarni; DARMANTO, Yudhomenggolo Sastro; WIJAYANTI, Ima; RIYADI, Putu Har. The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus). Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 19, n. 3, p. 214–221, 2016. DOI: 10.17844/jphpi.v19i3.15191. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/15191. Acesso em: 25 dec. 2025.