Mahambara S, Mudawaroch RE, Wibawanti JMW. Karakteristik Bakso Daging Kuda yang Diberi Tepung Tapioka (Manihot Esculenta) dan STPP (Sodium Tripoliphoapat) Terhadap Kualitas Fisik dan Organoleptik: Characteristics of Horse Meat Meatballs Given Tapioca Flour (Manihot Esculenta) and STPP (Sodium Tripolyphoapat) on Physical and Organoleptic Quality. jrap [Internet]. 2024Jun.30 [cited 2024Nov.22];9(1):63-4. Available from: https://ebook.umpwr.ac.id/index.php/jrap/article/view/5159