HARTONO, Ananda Christian Dwi; KURNIAWATI, Elly. 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, [S. l.], v. 4, n. 1, p. 42–48, 2025. DOI: 10.25047/jofe.v4i1.3461. Disponível em: https://publikasi.polije.ac.id/jofe/article/view/3461. Acesso em: 26 oct. 2025.