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HARIADI H, MAULANA H, SARI DN, SARIFUDIN A, KARJADI AK, AZMI C, SOEDOMO P, MANZIL I, PURNAMANINGSIH R, KUSMANA K, AMBARWATI AD, HIDAYAT H, ARYA NN, SUGANDI D, KIFL GC, YUYUN Y, MUSADDAD D, AMIEN S. The Chemical and Organoleptic Characteristics of Beef Meatballs Added With Butterfly Pea Flower Powder (Clitoria ternatea L.). Food Sci. Technol (Campinas) [Internet]. 8º de abril de 2024 [citado 21º de novembro de 2024];44. Disponível em: https://fst.emnuvens.com.br/revista/article/view/120