RASBAWATI, R.; RAUF, J. KADAR PROTEIN TEPUNG CEKER AYAM DAN TINGKAT KESUKAAN BISKUIT DENGAN SUBTITUSI TEPUNG CEKER. Journal Galung Tropika, [S. l.], v. 7, n. 2, p. 115–122, 2018. DOI: 10.31850/jgt.v7i2.252. Disponível em: https://jurnalpertanianumpar.com/index.php/jgt/article/view/252. Acesso em: 4 jul. 2025.