N. Huda, Y. H. Shen, Y. L. Huey, and R. S. Dewi, “Ingredients, Proximate Composition, Colour and Textural Properties of Commercial Malaysian Fish Balls”, Pak. J. Nutr., vol. 9, no. 12, pp. 1183–1186, Nov. 2010, doi: 10.3923/pjn.2010.1183.1186.