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“Pengaruh Komposisi Daging Dan Tepung Tapioka Terhadap Cooking Loss Dan Sifat Fisikokimia Bakso Ayam”. Journal of Food and Agricultural Technology, vol. 2, no. 1, Nov. 2024, pp. 34-40, https://doi.org/10.26486/jfat.v2i1.4341.