KASWANTO, I. N. Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour. JURNAL AGROINDUSTRI HALAL, [S. l.], v. 5, n. 2, p. 141–150, 2019. DOI: 10.30997/jah.v5i2.1811. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/141-150. Acesso em: 2 may. 2024.