1.
Adawyah R, Khusnul Khotiffah S, Wahyudinur, Puspitasari F. Pengaruh Lama Pemasakan terhadap Kadar Protein, Lemak, Profil Asam Amino, dan Asam Lemak Tepung Ikan Sepat Rawa (Trichogaster trichopterus): Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour. JPHPI [Internet]. 2020 Aug. 29 [cited 2026 Jan. 23];23(2):286-94. Available from: https://journal.ipb.ac.id/jphpi/article/view/32339