Efforts to improve the chemical quality of processed chicken meatball products by adding potato skin flour (Solanum tuberosum) as a substitute for tapioca flourDewiarum Sari, Astri Iga Siska, Dani Agung Wicaksono and Nila Fatimatuz ZahroBIO Web Conf., 90 (2024) 01006DOI: https://doi.org/10.1051/bioconf/20249001006