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

Characteristics of Functional Food of Nugget and Stick Based on Redtail Scad (Decapterus kurroides) Flour and Tofu Dregs

Quality Characteristics and Bound Water of Mackerel (Rastrelliger sp.) Gisuke-ni

Analysis of the proximat content of Octopus cyanea from the East Nusa Tenggara waters

Physicochemical characteristics of fried fish cakes made from black nile tilapia (Oreochromis niloticus) and catfish (Clarias sp.)

Quality and Consumers Acceptence of Shredded Macarel Scad Fish (Decapterus sp.)

The profile of fatty acid of Tuna Loin (Thunnus albacores) sprayed by Filtered Smoke during frozen storage

Effect of Different Cooking Time on Protein and Fat Content, Amino Acid and Fatty Acid Profile of Three Spot Gourami (Trichogaster trichopterus) Fish Flour

Characteristic of fishcake made from african catfish surimi with a different binding agent

Characteristics of makaroni based on sago flour, combined with rebon shrimp flour (Acetes erythraeus)

Nutritional value, calcium content, and hedonic of nugget from stingray (Dasyatis sp.) with addition latoh seaweed (Caulerpa sp.)