NURIYANSYAH; PRAMONO, Heru; ANNISA, Amelia Nur; PURNAMA, Diva Frida Riesta. Pengaruh Komposisi Daging dan Tepung Tapioka Terhadap Cooking Loss dan Sifat Fisikokimia Bakso Ayam. Journal of Food and Agricultural Technology, [S. l.], v. 2, n. 1, p. 34–40, 2024. DOI: 10.26486/jfat.v2i1.4341. Disponível em: https://ejurnal.mercubuana-yogya.ac.id/index.php/JAFA/article/view/4341. Acesso em: 22 feb. 2025.