ARYATIKA, Karera; NINGTYIAS, Farida Wahyu; PRATIWI, Yunita Satya. Kadar Protein, Kalsium, Kekenyalan serta Daya Terima Bakso Tongkol dengan Penambahan Tepung Teri dan Pengenyal: Protein, Calcium, Elasticity and Acceptability Levels of Tuna Meatbalss with Anchovy Flour and Gummy Substance. Jurnal Kesmas Untika Luwuk : Public Health Journal, [S. l.], v. 15, n. 1, p. 18–27, 2024. DOI: 10.51888/phj.v15i1.252. Disponível em: https://www.journal-fkm.untika.ac.id/phj/article/view/252. Acesso em: 11 jul. 2026.