[1]
“Physicochemical Characteristics of Tenggiri Fish Meatballs (Scomberomorus commerson) with Carrot Puree Addition (Daucus carota L) and Mocaf Flour Substitution (Modified cassava flour)”, ABSJ, vol. 3, no. 2, pp. 96–111, Oct. 2026, doi: 10.33061/fk7e7w13.