KALIKY, N. . BENEFITS OF BINDING MATERIALS ON THE TASTE OF TENGGIRI FISH NUGGET (SCOMBEROMORUS SP). International Journal of Multidisciplinary Research and Literature, [S. l.], v. 1, n. 3, p. 344–352, 2022. DOI: 10.53067/ijomral.v1i3.36. Disponível em: https://ijomral.esc-id.org/index.php/home/article/view/36. Acesso em: 10 jun. 2026.