Ismiarti Ismiarti et al. 2024. Enhancing the Quality of Chicken Meatball with Egg Albumen as Binding Agent: Study on Chemical, Texture Profile, and Sensory Properties : Peningkatan Kualitas Bakso Ayam dengan Albumen Telur sebagai Bahan Pengikat: Kajian Kimia, Profil Tekstur, dan Sifat Sensorik. JURNAL TRITON. 15, 2 (Dec. 2024), 538–546. DOI:https://doi.org/10.47687/jt.v15i2.837.