Denita, Salsabila, Rifki Aditia, and Devi Faustine Nuryadin. “Optimization of the Use of Kurisi Fish Flour (Nemipterus Japonicus) in Fettuccine to Increase Protein Content”. Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan 8, no. 1 (June 8, 2026): 24-38. Accessed July 5, 2026. https://jurnal.publikasi-untagcirebon.ac.id/index.php/barakuda45/article/view/813.