Mahmudah, N. A., Widigdyo, A., Kurniawan, D., Mardiana, N. A., Putra, A. W., Wahyu Utama, A. S., Kurniawan, H., Purnomo, P., & Sari, F. K. (2023). Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents. Turkish Journal of Agriculture - Food Science and Technology, 11(2), 312–317. https://doi.org/10.24925/turjaf.v11i2.312-317.5576