NAIAKI, R. C.; NUR, A. .; HASAN, T. . The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng). Journal of Health and Nutrition Research, [S. l.], v. 3, n. 2, p. 149–155, 2024. DOI: 10.56303/jhnresearch.v3i2.260. Disponível em: https://journalmpci.com/index.php/jhnr/article/view/260. Acesso em: 21 nov. 2024.