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“Pengaruh Komposisi Daging Dan Tepung Tapioka Terhadap Cooking Loss Dan Sifat Fisikokimia Bakso Ayam”. Journal of Food and Agricultural Technology 2, no. 1 (November 30, 2024): 34–40. Accessed May 20, 2026. https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/4341.