Для цитирования:
Hajrawati H., Maruddin F., Hakim M.R., Yulianti Yu., Rasak A., Suharyanto S.S. Meatball properties as affected by substitution of tapioca with purple sweet potato. Теория и практика переработки мяса. 2025;10(1):75-83. https://doi.org/10.21323/2414-438x-2025-10-1-75-83
For citation:
Hajrawati H., Maruddin F., Hakim M.R., Yulianti Yu., Rasak A., Suharyanto S. Meatball properties as affected by substitution of tapioca with purple sweet potato. Theory and practice of meat processing. 2025;10(1):75-83. https://doi.org/10.21323/2414-438x-2025-10-1-75-83