RACHMA, Y. A. .; LEGOWO, A. M. .; SETIANI, B. E. .; NURYANTO, N.; ALBAARI, A. N. .; SUSANTI, S. . Porang flour functions as a plant-based hydrocolloid to improve technofunctional and sensory properties in duck meatball processing. Journal of Advanced Veterinary Research, [S. l.], v. 15, n. 6, p. 778-782, 2025. Disponível em: https://advetresearch.com/index.php/AVR/article/view/2387. Acesso em: 1 dec. 2025.