MOCHAMMAD HERLANDA AGUNG; ANY SUTIADININGSIH; ASRUL BAHAR; ITA FATKHUR ROMADHONI. Proporsi Ikan Bandeng dan Puree Kacang Merah dengan Penambahan Daun Bawang pada Produk Milk Fish Taro Crispy. Journal Innovation In Education, [S. l.], v. 2, n. 3, p. 328–338, 2024. DOI: 10.59841/inoved.v2i3.1622. Disponível em: https://jurnal.stikes-ibnusina.ac.id/index.php/INOVED/article/view/1622. Acesso em: 20 sep. 2024.