Purwatti NP, Masliha E, Pratiwi L, Muflihati I, Suhendriani S, Ujianti RMD. PERBANDINGAN KARAKTERISTIK DONAT DENGAN PENAMBAHAN TEPUNG TULANG IKAN: The comparison of the Characteristics of Donuts with the Addition of Fishbone Flour. ATJ [Internet]. 2022 Nov. 30 [cited 2026 May 4];6(2):58-77. Available from: https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/41