IF’ALL, I.; NOFRIANTO, N.; SPETRIANI, S.; SABARIYAH, S. .; FATHURAHMI, S. .; INDRIASARI, Y. .; ASRAWATY, A. Effect of Partial Substitution of Beef with White Oyster Mushroom (Pleurotus ostreatus) on Nutritional Profile and Sensory Quality of Meatball Products. Journal of Health and Nutrition Research, [S. l.], v. 4, n. 2, p. 390–401, 2025. DOI: 10.56303/jhnresearch.v4i2.374. Disponível em: https://www.journalmpci.com/index.php/jhnr/article/view/374. Acesso em: 13 sep. 2025.