ISWARI, M. F.; HARINI, N.; WINARSIH, S. Kajian Edible Coating Berbasis Pati Singkong Dengan Perbedaan Stabilizer (Alamidan Sintetis) Pada Bakso Ayam. Food Technology and Halal Science Journal, [S. l.], v. 2, n. 2, p. 130–140, 2019. DOI: 10.22219/fths.v2i2.12987. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/12987. Acesso em: 1 sep. 2024.