LAILA NURFATMAH; SAPTARIANA SAPTARIANA. Pengaruh Substitusi Tepung Ikan Lele terhadap Kualitas Fisik, Kesukaan, Kadar Protein dan Air Kue Telur Gabus. Journal of Creative Student Research, [S. l.], v. 4, n. 4, p. 225–241, 2026. DOI: 10.55606/jcsr-politama.v4i4.6525. Disponível em: https://nusantarapress.org/index.php/jcsr/article/view/6525. Acesso em: 3 aug. 2026.