Tondang S, Berutu K, Sihombing J. PENAMBAHAN TEPUNG TAPIOKA DENGAN LEVEL YANG BERBEDA TERHADAP MUTU ORGANOLEPTIK BAKSO DAGING KAMBING (Addition of tapioca flour with different levels on the organoleptic quality of goat meat balls). nukleus [Internet]. 11Jul.2024 [cited 3Dec.2024];11(1):35-1. Available from: https://ejurnal.undana.ac.id/index.php/nukleus/article/view/15089