S. B. . Widjanarko, A. . Imaduddin, Y. Yunianta, and J. E. . Witoyo, “Concentration Optimization of Meat, MOCAF (Modified Cassava Flour), and Purified Porang Flour-k-Carrageenan (PPFC) Mixed Hydrocolloid Gel for Restructured Sliced Meat Formula using Response Surface Methodology”, Trends Sci, vol. 20, no. 4, p. 6486, Jan. 2023.