MEHERUNG, D. .; SONDAKH, E. H. B.; PONTOH, J. .; TUWAIDAN, L. . The Quality of Beef Meatballs Using Soybean Flour to Increase Dietary Fiber. Formosa Journal of Science and Technology , [S. l.], v. 3, n. 12, p. 2693–2702, 2024. DOI: 10.55927/fjst.v3i12.12539. Disponível em: https://journal.formosapublisher.org/index.php/fjst/article/view/12539. Acesso em: 1 jul. 2026.