Evaluasi Kualitas Protein Biskuit Asin Substitusi Tepung Ayam Berdasarkan Profil Asam Amino dan Analisis Proksimat. Mesada: Journal of Innovative Research, [S. l.], v. 3, n. 1, p. 138–146, 2026. DOI: 10.61253/5cb1hh19. Disponível em: https://ziaresearch.or.id/index.php/mesada/article/view/376. Acesso em: 25 may. 2026.