HO, L.-H.; ABD KADIR, N. I. I. .; TAN, T.-C.; ISMAIL, I. . Physicochemical Properties and Sensory Acceptance of Noodles Incorporating Mixed Fish Bone Powder From Filleting Waste. Malaysian Applied Biology, [S. l.], v. 55, n. 2, p. 1–10, 2026. DOI: 10.55230/mabjournal.v55i2.3413. Disponível em: https://www.jms.mabjournal.com/index.php/mab/article/view/3413. Acesso em: 4 jul. 2026.