NURRIZAL, R. N. S.; MARTINI, R.; FADILA, E. N. . Development of Mackerel Odeng Substituted with Sword Bean Flour: Sensory Acceptability and Nutritional Composition. Journal of Indonesia Applied Nutrition (JIAN), [S. l.], v. 1, n. 2, p. 111–120, 2026. DOI: 10.56303/jian.v1i2.1616. Disponível em: https://www.journalmpci.com/index.php/jian/article/view/1616. Acesso em: 12 aug. 2026.