Meherung, Dyon, Erwin Hubert Barton Sondakh, Juliance Pontoh, and Leonard Tuwaidan. “The Quality of Beef Meatballs Using Soybean Flour to Increase Dietary Fiber”. Formosa Journal of Science and Technology 3, no. 12 (December 30, 2024): 2693–2702. Accessed July 1, 2026. https://journal.formosapublisher.org/index.php/fjst/article/view/12539.