Istifada DS, Swastawati F, Wijayanti I. Pengaruh penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base: The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base. JPHPI [Internet]. 2023 Jul. 12 [cited 2025 Dec. 24];26(2):229-40. Available from: https://journal.ipb.ac.id/jphpi/article/view/44748