HASNELLY, Hasnelly; SUTISNA ACHYADI, Nana; NURAUDINA FATIMAH, Fera. Karakteristik Kamaboko dengan Substitusi Tepung Ubi Jalar dan Penambahan Tnta Cumi-Cumi (Loligo sp.): Characterization of Kamaboko with Sweet Potato Flour Substitution and Squid (Loligo sp.) Ink Addition. Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 23, n. 2, p. 333–341, 2020. DOI: 10.17844/jphpi.v23i2.29292. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/29292. Acesso em: 1 jan. 2026.