Istifada DS, SwastawatiF, WijayantiI. Pengaruh penambahan tepung ikan teri hitam (Stolephorus insularis) terhadap karakteristik kimia dan tekstur pizza base: The addition of anchovy (Stolephorus insularis) powder to chemical and texture characteristics of pizza base. JPHPI [Internet]. 2023Jul.12 [cited 2024May20];26(2):229-40. Available from: https://jurnal.ipb.ac.id/index.php/jphpi/article/view/44748