Nugroho, Wahid Yulianto, Yanuar Dandy Hardianto, and Premy Puspitawati Rahayu. “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, no. 2 (October 10, 2025): 123–132. Accessed January 26, 2026. https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/10201.