FEBRIAN, Nurdin Dwiki; JARIYAH; WINARTI. Effect of The Proportion of Sorghum Flour: Wheat and Carrageenan on The Quality of Patin Fish Burger. Food Science and Technology Journal (Foodscitech), [S. l.], p. 71–84, 2022. DOI: 10.25139/fst.v5i1.4363. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/4363. Acesso em: 26 jun. 2026.