The effect of blending tilapia fish oil, palm stearin, and rubber seed oil on the physicochemical characteristics of biscuits

Effect of mangrove (Sonneratia alba) fruit flour substitution on the physicochemical and sensory characteristics of white bread

Physicochemical characteristics of wet noodles substitution of different types of fish with the addition of egg white powder (EWP)

Effect of different binding agents on the physical and sensory characteristics of effervescent tablets of Sonneratia caseolaris

Antioxidant activity and characteristics of gel peel-off mask from mangrove leaf extract (Avicennia marina)

Antioxidant activity and hedonic of green tea made from mangrove leaves Avicennia sp. and Sonneratia sp.