Yanuari, Salsabila Aziza Putri, Devi Dwi Siskawardani, and Sukardi Sukardi. “Pengaruh Perbedaan Durasi Pembekuan Menggunakan Metode ABF (Air Blast Freezer) Terhadap Karakteristik Fisikokimia Takoyaki Frozen”. Food Technology and Halal Science Journal 7, no. 1 (November 12, 2024): 79–92. Accessed November 20, 2024. https://ejournal.umm.ac.id/index.php/fths/article/view/35952.