1.
Dasir D, Suyatno S, Amnes PA. Chemical and Organoleptic Characteristics of Pempek Using Different Ratios of Lampam Fish Surimi and Tapioca Flour. JTEP-L [Internet]. 2025 Oct. 16 [cited 2026 Jun. 28];14(5):1882-9. Available from: https://jtep.fp.unila.ac.id/index.php/JTP/article/view/10638