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Baida Lisma, Safrida, Sufyan Anwar, Sri Wahyuni Muhsin. EFFECT OF ADDITIONAL SODIUM TRIPOLYPHOSPHATE (STPP) CONCENTRATION ON PRODUCT PHYSICAL AND SENSORY CHARACTERISTICS WET NOODLES FROM LUMI-LUMI FISH (Harpodon numerous) FORTIFIED WITH RED BEET EXTRACT. MEDALION [Internet]. 2024 Dec. 30 [cited 2025 Jan. 31];5(4):358-6. Available from: http://medalionjournal.com/index.php/go/article/view/152