WILDAH, H. A.; JUNIANTO, J.; MAULINA, I.; ROSTINI, I. HEDONIC QUALITY OF SEMPRONG CAKE FROM VARIOUS LEVELS OF CATFISH FLOUR ADDITION. Jurnal Perikanan Unram, [S. l.], v. 14, n. 3, p. 1393–1401, 2024. DOI: 10.29303/jp.v14i3.940. Disponível em: https://jperairan.unram.ac.id/index.php/JP/article/view/940. Acesso em: 21 nov. 2024.