DHIYAUL HAQ, Adlina; RATNANINGSIH, Nani; LASTARIWATI, Badraningsih. Substitusi Tepung Ikan Teri (Stolephorus sp.) dalam Pembuatan Kue Semprong sebagai Sumber Kalsium untuk Anak Sekolah: Anchovy Substitution on Semprong Cake as Source of Calcium for Children. Jurnal Pengolahan Hasil Perikanan Indonesia, Bogor, ID, v. 24, n. 3, p. 292–300, 2021. DOI: 10.17844/jphpi.v24i3.36099. Disponível em: https://journal.ipb.ac.id/jphpi/article/view/36099. Acesso em: 27 mar. 2026.