Nugroho, W. Y., Hardianto, Y. D., & 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 &Amp; Industri Hasil Pertanian, 30(2), 123–132. https://doi.org/10.23960/jtihp.v30i2.123-132 (Original work published August 4, 2025)