WIDODO, S.; SIRAJUDDIN, S. Improving Macro Nutrition Content on Nutritional Biscuits with Substitution of Tilapia Fish Flour, Sardine Fish Flour, and Red Rice Flour. Asian Journal of Applied Sciences, [S. l.], v. 5, n. 5, 2017. Disponível em: https://www.ajouronline.com/index.php/AJAS/article/view/5076. Acesso em: 20 apr. 2024.