[1]
Laila Nurfatmah and Saptariana Saptariana 2026. Pengaruh Substitusi Tepung Ikan Lele terhadap Kualitas Fisik, Kesukaan, Kadar Protein dan Air Kue Telur Gabus. Journal of Creative Student Research. 4, 4 (Jul. 2026), 225–241. DOI:https://doi.org/10.55606/jcsr-politama.v4i4.6525.