CINDY REGINA MAGDALENA LOPPIES1; DWIGHT SOUKOTTA; FEBE F GASPERSZ. Komposisi Gizi Biskuit Dengan Substitusi Konsentrat Protein Ikan (KPI). Prosiding Simposium Nasional Kelautan dan Perikanan, [S. l.], v. 8, 2021. Disponível em: https://journal-old.unhas.ac.id/index.php/proceedingsimnaskp/article/view/14954. Acesso em: 21 nov. 2024.