KASWANTO, Intan Nurzahra. Physico-chemical and sensory characteristics of dumpling crackers with the addition of tilapia bone flour. JURNAL AGROINDUSTRI HALAL, [S. l.], v. 5, n. 2, p. 141–150, 2019. DOI: 10.30997/jah.v5i2.1811. Disponível em: http://103.127.96.46/index.php/Agrohalal/article/view/141-150. Acesso em: 8 jun. 2026.