[1]
S. P. Denita, R. P. Aditia, and D. F. E. Nuryadin, “Optimization of the Use of Kurisi Fish Flour (Nemipterus japonicus) in Fettuccine to Increase Protein Content”, Barakuda45 J. Ilmu Perikanan dan Kelautan, vol. 8, no. 1, pp. 24–38, Jun. 2026.