Nugroho, W.Y., Hardianto, Y.D. and Rahayu, P.P. 2025. Physicochemical characteristics of beef meatballs fortified with edamame flour (Glycine max (L.) Merrill): Karakteristik fisikokimia bakso daging sapi dengan penambahan tepung edamame (Glycine max (L.) Merrill). Jurnal Teknologi & Industri Hasil Pertanian. 30, 2 (Aug. 2025), 123–132. DOI:https://doi.org/10.23960/jtihp.v30i2.123-132.