[1]
Yulianti, Y. and Basri, B.S. 2020. SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour]. Jurnal Teknologi & Industri Hasil Pertanian. 25, 1 (Mar. 2020), 19–26. DOI:https://doi.org/10.23960/jtihp.v25i1.19-26.