R. C. Naiaki, A. . Nur, and T. . Hasan, “The Effect of Red Bean and Red Spinach Flour Substitution on the Organoleptic Properties and Nutritional Value of Fried Meatballs (Basreng)”, J. Health Nutr. Res, vol. 3, no. 2, pp. 149–155, Aug. 2024.