1.
Pramestia SP, Riyanto B, Trilaksani W. Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup. JPHPI [Internet]. 2015 Nov. 23 [cited 2026 Jan. 17];18(2). Available from: https://journal.ipb.ac.id/jphpi/article/view/10611