KUSUMAWATI, E.; CANDRIASIH, P.; ASTATI, A. The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>). Italian Journal of Food Safety, [S. l.], 2024. DOI: 10.4081/ijfs.2024.13085. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/13085. Acesso em: 5 jan. 2025.