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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/JFAT/article/view/4341. Acesso em: 20 may. 2026.