Pratama RI, Andriani Y, Rostini I, Filardi T. THE EFFECT OF STEAMING TIME OF THE DOUGH ON THE PREFERENCE LEVEL OF SQUID CRACKERS (Loligo sp.). JP [Internet]. 2025Aug.6 [cited 2025Aug.20];15(4):1755-6. Available from: https://jperairan.unram.ac.id/index.php/JP/article/view/1582