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. JT [Internet]. 2024 Dec. 25 [cited 2026 Nov. 7];15(2):538-46. Available from: https://jurnal.polbangtanmanokwari.ac.id/index.php/jt/article/view/837