SETIAWAN, S. C. E.; DEWI, L. Characteristics of tempe meatballs with the addition of red onion skin flour (Allium cepa L.) as a functional food. ARGIPA (Arsip Gizi dan Pangan), Jakarta, Indonesia, v. 10, n. 1, p. 33–48, 2025. DOI: 10.22236/argipa.v10i1.18270. Disponível em: https://journal.uhamka.ac.id/index.php/argipa/article/view/18270. Acesso em: 5 dec. 2025.