Widodo, Samet, and Saifuddin Sirajuddin. “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 5, no. 5 (October 31, 2017). Accessed March 29, 2024. https://www.ajouronline.com/index.php/AJAS/article/view/5076.