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Hartono, A.C.D. and Kurniawati, E. 2025. Pengaruh Substitusi Jamur Champignon Dan Tepung Kedelai Terhadap Sifat Fisik Dan Kimia Dalam Pembuatan Bakso Analog: The Effect Of Champignon Mushroom And Soybean Flour Substitution On Physical And Chemical Properties In The Making Of Analogue Meats. Journal of Food Engineering. 4, 1 (Jan. 2025), 42–48. DOI:https://doi.org/10.25047/jofe.v4i1.3461.