NUGROHO, W. Y.; HARDIANTO, Y. D.; RAHAYU, P. P. 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, [S. l.], v. 30, n. 2, p. 123–132, 2025. DOI: 10.23960/jtihp.v30i2.123-132. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/10201. Acesso em: 3 dec. 2025.