Nurrizal, R. N. S., Martini, R., & Fadila, E. N. . (2026). Development of Mackerel Odeng Substituted with Sword Bean Flour: Sensory Acceptability and Nutritional Composition. Journal of Indonesia Applied Nutrition (JIAN), 1(2), 111–120. https://doi.org/10.56303/jian.v1i2.1616