[1]
Harapin Hafid, Cici Puspitasari, Fadli Ma’mun Pancar, and Siti Hadrayanti Ananda, “Kualitas Organoleptik Bakso Daging Entok dengan Penambahan Tepung Biji Nangka pada Level Berbeda: Organoleptic Quality of Duck Meatballs with the Addition of Jackfruit Seed Flour at Different Levels”, JT, vol. 16, no. 2, pp. 381–390, Sept. 2025.