RACHMAWATI, W.; DYAH KARTIKA WENING. Mutu Hedonik, Kandungan Kalsium dan Protein pada Mi Kering dengan Substitusi Tepung Tulang Ikan Patin (Pangasius Sp.): Hedonic Quality, Calcium and Protein Content in Dry Noodles with Substitution of Patin Fish (Pangasius Sp.) Bone Flour . JURNAL GIZI DAN KESEHATAN, [S. l.], v. 15, n. 2, p. 275–282, 2023. DOI: 10.35473/jgk.v15i2.492. Disponível em: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/492. Acesso em: 23 nov. 2024.