SUPARMI, Suparmi; SUMARTO, Sumarto; SARI, Nur Ira; HIDAYAT, Taufik. 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). Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 24, n. 2, p. 218–226, 2021. DOI: 10.17844/jphpi.v24i2.35059. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/35059. Acesso em: 1 jan. 2026.