(1)
Dauri, D. D.; Fitrianingsih; Hafid, H. Kualitas Organoleptik Bakso Daging Sapi Dengan Penambahan Tepung Kentang (Solanum tuberosum): Physical and Organoleptic Qualities of Beef Meatballs With The Addition of Potato Flour (Solanum Tuberosum). JIPHO 2025, 7, 163-167.