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 . JGK [Internet]. 2023 Jul. 20 [cited 2024 Nov. 23];15(2):275-82. Available from: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/492