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

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

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

Application of mangrove leaves powder (Rhizopora sp.) as a natural preservative for hemp rope in fishing gear

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

The Effectiveness of Adding Mangrove Leaf Powder (Sonneratia caseolaris) on the Quality and Shelf Life of White Bread