BIKERUN, Aprianinur Safarianti. Studi Pemanfaatan Tepung Ikan Teri Jengki (Engraulis Sp.) dan Tepung Tomat (Lycopersium esculentum) sebagai Bahan Penyedap Rasa Alami: Study Of Utilization Of Anchovy Flour (Engraulis sp.) and Tomato Flour (Lycopersium esculentum) as Natural Flavoring Ingredients. Buletin Loupe, [S. l.], v. 18, n. 02, p. 131–141, 2022. DOI: 10.51967/buletinloupe.v18i02.1575. Disponível em: https://e-journal.politanisamarinda.ac.id/index.php/jurnalloupe/article/view/1575. Acesso em: 22 dec. 2024.