SUKOSO, S.; KARTIKANINGSIH, H. .; MA’RIFAT, T. N. .; ALIF, M. R. M. . Improving Nutritional Profile and Consumer Acceptance of Siomay Stuffing Through Integration of Mackerel Meat (Rastrelliger SP.) and Yellow Potato Flour (Solanum Tuberosum L.). Jurnal Indonesia Sosial Sains, [S. l.], v. 5, n. 08, p. 2050–2058, 2024. DOI: 10.59141/jiss.v5i08.1225. Disponível em: https://jiss.publikasiindonesia.id/index.php/jiss/article/view/1225. Acesso em: 19 sep. 2024.