Physicochemical Characteristics of Tenggiri Fish Meatballs (Scomberomorus commerson) with Carrot Puree Addition (Daucus carota L) and Mocaf Flour Substitution (Modified cassava flour). AgroBio Science Journal, [S. l.], v. 3, n. 2, p. 96–111, 2026. DOI: 10.33061/fk7e7w13. Disponível em: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/11568. Acesso em: 11 oct. 2026.