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Aryatika K, Ningtyias FW, Pratiwi YS. 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. J Kesmas Untika Luwuk Public Heal J. [Internet]. 2024 Jun. 30 [cited 2026 Jul. 11];15(1):18-27. Available from: https://www.journal-fkm.untika.ac.id/phj/article/view/252