ISMIARTI ISMIARTI; ABDUL ROKHMAN; MUHAMAD SOLKHAN; SUGIYONO SUGIYONO; TEGUH DWI PUTRA. 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, [S. l.], v. 15, n. 2, p. 538–546, 2024. DOI: 10.47687/jt.v15i2.837. Disponível em: https://jurnal.polbangtanmanokwari.ac.id/index.php/jt/article/view/837. Acesso em: 7 nov. 2026.